Roasted Peaches with Vanilla and Raspberries2012-09-15
- Servings : 4
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 25m
Total Cost Per Serving (minus sundries): $2
I’m hanging on to summer as long as I can. As we start rolling out some fall meal ideas, I’m going to keep turning out my summer jams in hopes that the sun will stick around a little longer here in the Bay Area. This one shouldn’t disappoint. It’s quick and easy and if you have yourself some non-dairy ice cream, feel free to add a scoop to this.
- 4 Peaches, halved and pitted
- 2 Tablespoons of fresh squeezed lemon juice
- 2 Tablespoons of sugar
- 2 Tablespoons of melted margarine
- 1 Teaspoon of vanilla
Preheat oven to 400.
Combine the lemon juice, sugar, melted margarine, and vanilla in a baking dish. Coat the peach halves with the mixture and lay the peaches, cut-side down in the pan.
Bake for 8 minutes and then brush the tops of the peaches with the juice in the dish. Bake for another 7-12 minutes.
Serve warm with sauce drizzled on top and garnished with raspberries.
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