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VANILLA-ROASTED PEACHES WITH RASPBERRIES
from "Everyday Food® magazine"

You can trade 1 teaspoon vanilla extract for the vanilla bean. To use the bean, split pod lengthwise, and with the tip of a paring knife, scrape seeds into the dish.

Prep Time: 10 minutes
Total Time: 35 minutes
Yield: Serves 4

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 Everyday Food® magazine
INGREDIENTS (CLICK TO BUY)

2 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons sugar
1 vanilla bean, halved lengthwise and scraped, or 1 teaspoon pure vanilla extract
4 firm, ripe peaches (1 to 1 1/2 pounds total), halved and pitted
1 pint vanilla ice cream
1 package (5 to 6 ounces) raspberries


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PREPARATION

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, cut side down, in a single layer.
2. Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes, brushing with cooking liquid halfway through. Serve peaches (warm or at room temperature) with ice cream and raspberries; drizzle with cooking liquid.
Cook's Note: If the liquid in the bottom of the baking dish is too thick to drizzle, simply whisk in 1 to 2 tablespoons warm water.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Lemons - $0.89/ea Save! 5 for $4
 
 
  Peaches, 4-Pack
This product is currently unavailable.
 
  Edy's Grand Ice Cream, Vanilla Bean - $6.59/ea
 48fl oz
 
  Driscoll's Raspberries - $3.99/ea Save! 2 for $5
 approx. 6oz
 
  Nielsen-Massey Madagascar Bourbon Vanilla Beans
No vanilla beans available. Consider vanilla extract.
 
You May Already Have
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
 
  Domino Granulated White Sugar - $2.79/ea
 2lbs
 
  Spice Select Pure Vanilla Extract - $8.99/ea
 2fl oz
 
Estimated Total:  
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