Roasted Peaches with Vanilla and Raspberries

  • 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
  • Raspberries


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.

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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