Roasted Balsamic Peaches

by Melody Thacker, in Recipes (No Comments)

Are you looking for an easy dessert to wow your family and friends? Try this recipe for maple syrup sweetened roasted balsamic peaches with fresh whipped cream. What I love about this dessert is that it takes hardly any time at all to prepare the peaches. Wash the peaches, cut them in half following the natural crease where the halves join and remove the pit.  Leaving the skin prevents the fruit from drying out while it’s in the oven roasting.   Roasted peaches and grilled peaches are the same except for the cooking method, and if you have a barbecue you can cook these on the grill.

Roasted Balsamic Peaches

Sweet, plump summer peaches brushed with balsamic vinegar and real maple syrup, sprinkled with sweet cinnamon, and roasted until tender.

Roasted Balsamic Peaches Ingredients:

• 4 large peaches, cut in half, pits removed
• 
2 tablespoons balsamic vinegar
• 2 teaspoons Watkins ground cinnamon (+ more for garnish)
• 2½ tablespoons real maple syrup, divided
• ½ cup heavy whipping cream

Roasted Balsamic Peaches Directions:

1. Place the top oven rack in the center position and pre-heat the oven to 350°F.
2. Line a large, rimmed baking sheet with parchment paper.
3. Mix the balsamic vinegar and two tablespoons of maple syrup together in a small bowl.
4. Arrange the peach halves cut side up on the baking sheet. Spread the maple syrup and balsamic vinegar mixture over the exposed surface with a pastry brush. Sprinkle the ground cinnamon evenly on top of the peach halves.
5. Place the baking sheet in the preheated oven and roast the peaches for 25-30 minutes, or until they are cooked and tender when pierced with a fork.
6. While the peaches are roasting, pour the heavy cream into a medium mixing bowl and whisk or beat until soft peaks form. Add the remaining maple syrup and whisk until just combined.
7. Remove the peaches from the oven and serve warm topped with a dollop of the maple whipped cream and a sprinkle of cinnamon.

Prep time: 10 minutes
 Cook time: 25-30 minutes
Serves: 4

Tips for whipping cream. Real cream whips best when it’s cold so chill the bowl and keep the cream in refrigerated until you’re ready to whip it. Don’t overbeat the cream, beat or whisk until it forms soft peaks. Heavy cream will separate and turn to butter if it’s whipped too long.  The cream can be whipped ahead, covered, and stored in the fridge.

I use and recommend Watkins spices and seasonings in all my recipes. I love the quality, flavor, and value and that’s the reason I became an Independent Watkins Consultant. So you should be aware I will earn a commission when you purchase through me.

See Watkins Cinnamon