This recipe for Oven Roasted Peaches with Cinnamon Sugar Butter is such a quick and easy recipe… put a dollop of Rum Whipped cream on top.. and you’ll have your guests ohh’ing and ahh’ing …. This is just delicious.
Farmer’s Markets are loaded with peaches… and they’re simply too wonderful not to buy some… try to do different things with them.. and definitely try this recipe… you won’t be sorry you did!
Read All about Peaches …. get pointers to picking good ones… and tips on storing them… it’s a quick read… and might just help you score some really good peaches at the market.
The baking time is approximate… the time will depend on how ripe your peaches are… you want them to bake until they soften but are still solid.
See my previous post for a quick and easy recipe for Cinnamon Sugar Butter.
I also posted a great recipe for Rum Whipped Cream that’s quick and easy, as well.
Allow the peaches to cool before putting the whipped cream on top… as you can see from the picture we were a bit impatient and the whipped cream started to melt… but no worries… the sweetened cream with rum was delicious!
I made the peaches in a baking dish that held all of the peaches… I took them out of the dish and served them individually.
I left quantities of peaches off… I figure a half a peach per person. I put about a tablespoon of Cinnamon Sugar Butter on each half a peach. Make sure to put some in the hole the pit left.
You also can serve this warm with vanilla ice cream.
Try this delicious way of serving fresh peaches!
Recipe: Oven Roasted Peaches
All you need:
Cinnamon Sugar Butter
Rum Whipped Cream
All you need to do:
Preheat the oven to 400 degrees F.
Slice the peaches in half and remove the pit and any hard pieces where the pit was.
Place the peaches in an oven safe baking dish.
Place about 1 tablespoon of the Cinnamon Sugar Butter on top of the peaches.
Bake for 30-35 minutes at 400 degrees.
Remove from the oven and allow to cool.
To serve, place each half in an individual serving dish and put a dollop of Rum Whipped Cream on top.
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