Biting into a ripe, plump Ontario peach is one of the real pleasures of summer. To be honest, every time I come home from the market with a basket of fresh peaches I have trouble making them last more than a day or two. They make a perfect afternoon snack or breakfast fare, simply sliced and enjoyed with a little Greek yogurt and toasted almonds. If I manage to hold on to a few of them though, I like baking them. If you thought a sweet peach couldn’t get any sweeter, try making this recipe!
When peaches are in season you really don’t need much to dress them up, but serving a scoop of vanilla bean ice cream with these baked peaches is always a welcome surprise.
Do you like baking fruit?
4 peaches, cut in half and pitted
1 tbsp butter
1 tbsp brown sugar
2 tsp lemon juice
A few fresh mint leaves
Arrange the peach halves in an ovenproof dish, cut side up. In a small saucepan on medium heat, melt butter until it turns a light caramel colour. Add the brown sugar and lemon juice and stir. Brush mixture on top of peaches.
Bake in 375°F (190°C) oven until peaches have softened and liquid has thickened to a syrupy consistency, about 25 minutes. Garnish with mint leaves.