Roasted Peaches with Vanilla and Raspberries

2012-09-15

Course: Dessert
Skill Level: Easy

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.

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.

Recipe Type: Desserts Tags: berries, dessert, fall, fruit, gf, gluten free, glutenfree, lemon, margarine, peaches, plant based, raspberries, roasted, sugar, vanilla, vegan, vegetarian

Jake

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he's still trying to figure it out...

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