Roasting whole peaches yields tender fruit with concentrated flavour. Serve with ice cream or frozen yogurt.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2005
- 8 peaches (about 2 lb/1 kg)
- 8 nectarines (about 2 lb/1 kg)
- 3 tablespoons butter softened
- 3 tablespoons granulated sugar
- 3/4 cups orange juice
- 1/2 cup granulated sugar
- 1 tablespoon peach schnapps (optional)
- 1 tablespoon brandy (optional)
Caramel Sauce: In small saucepan, heat orange juice over medium heat until steaming; keep warm.
Meanwhile, in heavy saucepan, stir sugar with 1/4 cup (50 mL) water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, without stirring but brushing down side of pan, until amber, about 6 minutes.
Holding pan at arm's length and averting face, add warm orange juice; stir until smooth. Return pan to heat and simmer until reduced to 2/3 cup (150 mL), about 5 minutes. Stir in peach schnapps (if using). Pour into measuring cup; let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week; rewarm to liquefy.)
Brush peaches all over with butter; roll in sugar to coat. Place in 8-inch (2 L) square glass baking dish; pour caramel sauce over top. Bake in 300°F (150°C) oven, basting occasionally, until tender and skin begins to split, about 1 hour. Serve with sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 45 mg
- Protein 1 g
- Calories 152.0
- Total fat 4 g
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 29 g
- Iron 1.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 8.0
- Vitamin C 17.0