Vanilla Roasted Peaches With Raspberries Recipes

VANILLA-ROASTED PEACHES WITH RASPBERRIES

Steps:

• Preheat oven to 400 degrees. In a large, shallow baking dish, combine butter, lemon juice, sugar, and vanilla bean (seeds and pod). Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.
• Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes, brushing with cooking liquid halfway through. Serve peaches (warm or at room temperature) with ice cream and raspberries; drizzle with cooking liquid.

VANILLA-ROASTED PEACHES WITH RASPBERRIES

Steps:

• Preheat oven to 400 degrees.
• In a shallow baking dish combine butter, lemon juice, sugar and vanilla.
• Add peach halves, turn to coat in butter mixture and arrange cut side down in a single layer.
• Roast peaches until tender and the liquid in the baking dish turns syrupy, 15-25 minutes.
• Brush peaches with cooking liquid half-way through.
• Serve slightly warm with ice cream and raspberries. Drizzle with cooking liquid.

NOT-SO-CLASSIC PEACH MELBA

Steps:

• Make the raspberry sauce: Put 1 cup raspberries and 2 tablespoons sugar in a blender and whiz to liquify. Pour through a fine-meshed strainer and into a medium bowl. Keep cool.
• Using a paring knife, peel and halve the peaches. Slice the halves into half-moon pieces about 3/8-inch thick. Transfer to a bowl. Add 2 teaspoons sugar and a few drops of lemon juice to taste. Toss to coat.
• To serve, arrange peach slices in the bottom of 6 dessert bowls. Top each serving with a scoop or 2 of vanilla ice cream. Splash raspberry sauce over each portion. Garnish with a few raspberries if you wish.