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.

Ingredients

• 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
• Raspberries

Method

Step 1

Preheat oven to 400.

Step 2

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.

Step 3

Bake for 8 minutes and then brush the tops of the peaches with the juice in the dish. Bake for another 7-12 minutes.

Step 4

Serve warm with sauce drizzled on top and garnished with raspberries.