Vanilla Bean Roasted Peaches

I was never much of a fruit dessert person. I have always loved fruit. I have always loved dessert. But I loved for my fruit and dessert to be separate. That is until I tried these Vanilla Bean Roasted Peaches.

The warm peaches, roasted in a buttery vanilla bean sauce, are then topped with raspberries and vanilla ice cream (which gets to the point of being perfectly soft and a little melty). And I love the vanilla bean flecks against the flesh of the peaches.

The preparation is simple, and the result is phenomenal. These peaches are simply dreamy and have converted me to an equal opportunity dessert lover.

 

Vanilla Bean Roasted Peaches

Yields 4 servings

2 tablespoons butter, melted (I use light butter)

2 tablespoons fresh lemon juice

2 tablespoons sugar

1 vanilla bean, halved lengthwise and scraped*

4 firm peaches, halved and pitted

vanilla bean ice cream, for serving

fresh raspberries, for serving 

1. Preheat oven to 400 degrees. In a large shallow baking dish, combine butter, lemon juice, sugar and vanilla bean (seeds and pod). Add peaches and turn to coat with butter mixture. Arrange peaches cut side down in a single layer.
2. Roast peaches until tender and cooking liquid is syrupy, 20-25 minutes. Brush with cooking liquid halfway.
3. Serve peaches with a scoop of ice cream and raspberries and drizzle with cooking liquid.

*Note: 1 teaspoon vanilla extract can be substituted for the vanilla bean

Source:  Everyday Food