Reviews (1) Add Rating & Review 121 Ratings 5 star values: 12 4 star values: 34 3 star values: 45 2 star values: 22 1 star values: 8 Martha Stewart Member Rating: 5 stars 08/03/2018 I cut up the fruit into segments because the peaches were not as good as I would have liked. Used brown sugar and added that to the butter I melted in the oven as it was warming up. So very easy to out together! Instead of raspberries I used fresh blueberries that I had on hand. Tossed them in before serving the fruit on top of ice cream. This was a company dessert and I made it again because it was so luscious.
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Gallery Vanilla-Roasted Peaches with Raspberries Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons unsalted butter, melted 2 tablespoons fresh lemon juice (from 1 lemon) 2 tablespoons sugar 1 vanilla bean, halved lengthwise and scraped, or 1 teaspoon pure vanilla extract 4 firm, ripe peaches (1 to 1 1/2 pounds total), halved and pitted 1 pint vanilla ice cream 1 package (5 to 6 ounces) raspberries
Cook’s Notes You can trade 1 teaspoon vanilla extract for the vanilla bean. To use the bean, split pod lengthwise, and with the tip of a paring knife, scrape seeds into the dish. If the liquid in the bottom of the baking dish is too thick to drizzle, simply whisk in 1 to 2 tablespoons warm water.
Gallery Vanilla-Roasted Peaches with Raspberries
Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Gallery
Vanilla-Roasted Peaches with Raspberries
Vanilla-Roasted Peaches with Raspberries
Vanilla-Roasted Peaches with Raspberries
Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Recipe Summary
prep: 10 mins total: 35 mins
Servings: 4
prep: 10 mins
total: 35 mins
prep:
10 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons unsalted butter, melted 2 tablespoons fresh lemon juice (from 1 lemon) 2 tablespoons sugar 1 vanilla bean, halved lengthwise and scraped, or 1 teaspoon pure vanilla extract 4 firm, ripe peaches (1 to 1 1/2 pounds total), halved and pitted 1 pint vanilla ice cream 1 package (5 to 6 ounces) raspberries
Directions
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.
Cook’s Notes You can trade 1 teaspoon vanilla extract for the vanilla bean. To use the bean, split pod lengthwise, and with the tip of a paring knife, scrape seeds into the dish. If the liquid in the bottom of the baking dish is too thick to drizzle, simply whisk in 1 to 2 tablespoons warm water.
Cook’s Notes
You can trade 1 teaspoon vanilla extract for the vanilla bean. To use the bean, split pod lengthwise, and with the tip of a paring knife, scrape seeds into the dish. If the liquid in the bottom of the baking dish is too thick to drizzle, simply whisk in 1 to 2 tablespoons warm water.
Reviews (1)
Add Rating & Review 121 Ratings 5 star values: 12 4 star values: 34 3 star values: 45 2 star values: 22 1 star values: 8
Martha Stewart Member Rating: 5 stars 08/03/2018 I cut up the fruit into segments because the peaches were not as good as I would have liked. Used brown sugar and added that to the butter I melted in the oven as it was warming up. So very easy to out together! Instead of raspberries I used fresh blueberries that I had on hand. Tossed them in before serving the fruit on top of ice cream. This was a company dessert and I made it again because it was so luscious.
Reviews (1)
Add Rating & Review 121 Ratings 5 star values: 12 4 star values: 34 3 star values: 45 2 star values: 22 1 star values: 8
Add Rating & Review
121 Ratings 5 star values: 12 4 star values: 34 3 star values: 45 2 star values: 22 1 star values: 8
121 Ratings 5 star values: 12 4 star values: 34 3 star values: 45 2 star values: 22 1 star values: 8
121 Ratings 5 star values: 12 4 star values: 34 3 star values: 45 2 star values: 22 1 star values: 8
5 star values: 12 4 star values: 34 3 star values: 45 2 star values: 22 1 star values: 8
Martha Stewart Member Rating: 5 stars 08/03/2018 I cut up the fruit into segments because the peaches were not as good as I would have liked. Used brown sugar and added that to the butter I melted in the oven as it was warming up. So very easy to out together! Instead of raspberries I used fresh blueberries that I had on hand. Tossed them in before serving the fruit on top of ice cream. This was a company dessert and I made it again because it was so luscious.Martha Stewart Member
Rating: 5 stars 08/03/2018
I cut up the fruit into segments because the peaches were not as good as I would have liked. Used brown sugar and added that to the butter I melted in the oven as it was warming up. So very easy to out together! Instead of raspberries I used fresh blueberries that I had on hand. Tossed them in before serving the fruit on top of ice cream. This was a company dessert and I made it again because it was so luscious.
Rating: 5 stars
All Reviews for Vanilla-Roasted Peaches with Raspberries
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vanilla-Roasted Peaches with Raspberries
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
