For a simple summer dessert without the fuss, try these lemon roasted peaches served with raspberry sauce that take ripe summer peaches and tangy raspberries to the next level.
There’s nothing quite as good as stone fruit in the summer. The season is awash in delicious peaches, nectarines, plums, apricots, and cherries and I am happy to consume them with abandon before they disappear.
On most days a simple juicy peach makes for the most satisfying dessert, but having said that, sometimes a little something extra is in order and that’s when I make roasted peaches with raspberry sauce.
Roasting peaches has a magical effect, bringing out their natural sweetness and concentrating their flavor (it also makes them meltingly tender). Even a lackluster or not quite ripe peach can benefit from a roast in the oven.
Roasted peaches are a great mid-week dessert, taking only a few minutes to prepare while remaining effortlessly elegant. I like to serve mine with a quick and easy raspberry sauce and a dollop of vanilla flecked yogurt on the side. It’s my version of the classic Peach Melba dessert, a dish created by Escoffier in honor of the opera star Dame Nellie Melba (fun fact: Melba toast is also named after her). While the traditional Peach Melba dessert features poached peaches and ice cream, I’ve gone for roasting the peaches and serving them with a bit of dairy-free yogurt on the side instead. Of course if you prefer a more indulgent version feel free to swap out the yogurt for a dairy-free ice cream like this one or this one instead.
How to make roasted peaches:
First the halved peaches are placed in an oven-proof baking dish. Next a mixture of lemon olive oil and maple syrup is spooned over the top to create a syrupy glaze as the peaches roast in the oven.
While the peaches are roasting, whizz together a quick and fresh raspberry sauce in the food processor. (You can also make the sauce ahead of time and store it in the fridge until needed.)
If you’re serving the peaches with yogurt, simply sweeten your favorite yogurt to taste with your sweetener of choice (I’ve used maple syrup here) along with the seeds from a fresh vanilla bean if you have one on hand.
Once cooled, all that’s left to do is drizzle a bit of sauce on a plate, top with a peach half and serve with a dollop of yogurt on the side. Chilled leftovers also taste pretty amazing for breakfast the next morning, that is, if you have any left…
More peach recipes to enjoy before summer is over:
Serves 3-4
Sylvie Shirazi
For a simple summer dessert without the fuss, try these lemon roasted peaches served with raspberry sauce that takes ripe summer peaches and tangy raspberries to the next level.
15 minPrep Time
15 minCook Time
30 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- 3-4 small to medium peaches
- 2 Tablespoons/30ml maple syrup
- 2 teaspoons/10ml olive oil
- 2 teaspoons/10ml fresh lemon juice
- 2 teaspoons/10ml filtered water
- 2-3 strips of lemon peel
- ¾ cup/ 140g fresh or frozen raspberries, (if frozen thawed)
- 2 teaspoons/10ml fresh lemon juice
- ½ Tablespoons/22ml maple syrup
- 1/2 cup/113g ml dairy-free yogurt
- 1-2 Tablespoons/ 15-30ml maple syrup (or sweetener of choice)
- Seeds scraped from ½ a vanilla bean
Instructions
- Preheat the oven to 450F.
- Halve peaches, remove pits and place in an ovenproof dish cut side up. Whisk together maple syrup, olive oil, lemon juice, lemon zest and water and drizzle over peaches, filling each cavity.
- Bake for 15-20 minutes (basting with sauce in pan halfway through) until tender and slightly caramelized.
- While peaches are cooking make the raspberry sauce and vanilla yogurt.
- Purée the raspberries, lemon juice and water in a blender (adding more water as need to create a sauce). Pass mixture through a fine mesh sieve to remove the seeds. Store sauce in fridge until needed. (Can be made ahead of time.)
- Whisk together yogurt, sweetener and vanilla seeds. Set aside.
- Remove peaches from oven and let cool to room temperature.
- When ready to serve, spoon a little raspberry sauce on plate, place peach halves on plate (drizzle with any remaining syrup in the pan), and serve with a dollop of vanilla yogurt.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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