Best Roasted Peaches Recipes

ROASTED CHICKEN THIGHS WITH PEACHES, BASIL AND GINGER

Steps:

• Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.
• In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

ROASTED PEACHES

Steps:

• Preheat oven to 225 degrees. In a bowl, gently toss peaches with lime juice and oil. Lightly season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Place confectioners' sugar in a fine-mesh sieve and dust peaches evenly.
• Bake until peaches darken and begin to curl, about 1 hour. Let cool completely; serve.

PORK TENDERLOIN WITH ROASTED PEACHES AND CHILI LIME BUTTER

Steps:

• For the chili lime butter: In a large bowl, stir together the softened butter, parsley, shallots, miso, Fresno chiles and lime zest and season to taste with salt and pepper. In a small pot, gently melt about 1/2 cup of the chili lime butter over the grill. Set aside the remaining chili lime butter.
• For the pork: In a small bowl, combine the salt, chili powder, garlic powder, paprika and pepper. Drizzle the tenderloin with olive oil, then season all over with the spice rub. Place in the refrigerator to marinate for 1 hour.
• Preheat half of a grill to medium-high heat.
• Grill the tenderloin on the hot side of the grill on all sides until nicely browned, 3 to 4 minutes per side. Once seared, move the tenderloin to the cool side of the grill and let cook with the grill lid down, turning occasionally, until the pork reaches 140 degrees F internal temperature. Remove the pork from the grill and let rest for 10 minutes.
• For the peaches: While the pork rests, grill the peaches. Drizzle the halved peaches with olive oil and season with salt and pepper. Place flesh-side down on the hot part of the grill and cook until nicely charred, 2 to 3 minutes. Flip the peaches and spoon some of the reserved chili lime butter into the well of each peach. Cook another 2 to 3 minutes on second side, and then remove to a serving platter.
• For the salad: In a large bowl, whisk together the lime juice, olive oil and Dijon and season with salt and pepper. Add in the watercress, cilantro and parsley leaves and toss together.
• To serve, slice the rested tenderloin into 1-inch medallions, and then drizzle with the melted butter before serving alongside the peaches and watercress salad.

ROASTED PEACHES WITH AMARETTI CRUMBLE

Steps:

• Preheat oven to 350°F. Butter 11 x 7 x 2- inch glass baking dish. Combine cookies, almonds, flour, and sugar in processor. Using on/off turns, process until cookies and almonds are coarsely chopped. Add 3 tablespoons chilled butter to processor. Using on/off turns, process topping mixture until moist clumps form.
• Place peach halves, cut side up, in prepared dish. Spread topping over surface of each peach half (about 1 generous tablespoon for each), pressing lightly to adhere and leaving 1/4-inch plain border.
• Bake peaches until tender when pierced with knife and topping is golden brown, about 35 minutes. Cool slightly. Transfer 1 warm roasted peach half to each of 6 plates. Serve with scoop of vanilla ice cream alongside.
• Available at some supermarkets and at Italian markets.

VANILLA-ROASTED PEACHES WITH RASPBERRIES

Steps:

• 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.
• 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.

ROASTED PEACHES WITH GOAT CHEESE AND HONEY

Steps:

• Preheat oven to 425.
• To roast peaches line a baking sheet with foil or parchment paper. Place peach halves side up and bake for about 20 minutes.
• Remove from oven, let cool briefly, then place 1 tablespoon of goat cheese into the center of each peach half. Drizzle honey over the peaches and top with roasted hazelnuts.

ROASTED PEACHES WITH RICOTTA

Steps:

• Arrange peaches, cut side up, in glass baking dish.
• Sprinkle with sugar and dot with butter.
• Bake 30 minutes at 325 degrees.
• With slotted spoon, transfer peaches to individual plates.
• Reserve juices.
• In bowl, mix ricotta and honey.
• Stir in reserved juices.
• Pile ricotta mixture onto peaches and sprinkle with almonds.

TIPSY ROASTED PEACHES

Steps:

• Preheat oven to 400°. In a small saucepan, combine brandy, honey and butter; heat through. Keep warm. , Combine peaches and 3 tablespoons brandy mixture; transfer to a greased 15x10x1-in. baking pan. Bake 10-15 minutes or until tender. , To assemble, place toasted pound cake on four dessert plates. Top with peaches and remaining brandy mixture. Garnish with whipped cream and almonds.

DUCK BREAST WITH ROASTED PEACHES AND WALNUT-PARSLEY FRIED RICE

Steps:

• In large, heavy saucepan over moderately high heat, combine rice and 4 1/2 cups water and bring to gentle boil. Remove from heat, cover, and let stand 20 minutes. Spread on large rimmed baking sheet and refrigerate, uncovered, until cool and dry, at least 2 hours or overnight.
• In small saucepan over moderately high heat, stir together 1 cup water, soy sauce, lime juice, ginger, garlic, and sesame oil. Simmer, uncovered, until reduced by 15 percent, 3 to 4 minutes. Remove soy-lime emulsion from heat and set aside to cool.
• Preheat oven to 375°F. In 8-inch cast-iron skillet over moderately high heat, heat 1 teaspoon vegetable oil until hot but not smoking. Coat cut sides of peaches with sugar, transfer peaches, cut side down, to skillet, and cook until sugar just begins to caramelize, about 2 minutes. Transfer skillet to oven and roast peaches until edge of skin is easy to lift away from flesh (leave skin on), 6 to 7 minutes. Keep peaches warm and leave oven on.
• Pat duck breasts dry. Using sharp knife, score skin in 1-inch crosshatch pattern, taking care not to cut through fat into meat below. Sprinkle breasts with salt and pepper.
• In large, ovenproof skillet over moderately low heat, heat 1 1/2 teaspoons vegetable oil until hot but not smoking. Working in 2 batches (wipe pan clean and add remaining 1 1/2 teaspoons oil before second batch), sear duck breasts, skin side down, until skin is golden brown and crisp, 10 to 12 minutes. As fat is rendered, periodically drain off and reserve. Return all 6 breasts to skillet, skin side up. Transfer skillet to oven and roast breasts to desired doneness, 2 to 3 minutes for medium-rare (instant-read thermometer inserted into breasts will read 135F). Keep warm.
• In small, heavy saucepan over high heat, simmer demi-glace until reduced by 25 percent, about 5 minutes. Stir in butter and keep warm.
• While demi-glace is reducing, fry rice: Measure reserved duck fat and add vegetable oil if necessary to make 3 tablespoons. In large, well-seasoned wok or large, deep, heavy skillet over high heat, heat fat until just smoking. Add shallots and stir-fry until translucent, about 1 minute. Add walnuts, rice, parsley, chicken stock, and 1 cup soy-lime emulsion and stir-fry until rice is golden brown, about 3 minutes. Remove from heat and keep warm.
• Holding sharp knife at 45°F angle, cut each duck breast into thin slices. Divide rice among 6 large plates and lay duck slices over each mound. Drizzle each with demi-glace and mound micro greens on top. Sprinkle with chives and serve immediately.

BONE-IN PORK ROAST WITH BROCCOLI RABE, SWEET ITALIAN SAUSAGE, AND ROASTED PEACHES

Steps:

• Have butcher cut the chine bone in between each rib of the pork roast to make carving easier. Leave the fat cap on for added moisture and flavor. Line a large stockpot or bucket with a plastic bag. Pour water into the bag and dissolve salt and brown sugar. Add peppercorns and a few thyme sprigs. Place the pork roast in the bag of brine. Tie the bag closed so the pork is submerged. Refrigerate for 6 hours, the brine will tenderize the meat. Remove pork from the brine and dry thoroughly with paper towels.
• Preheat oven to 400 degrees F. Lay thyme sprigs all over the pork roast, season with salt and pepper, then secure with butcher's twine to help hold the shape. Coat a roasting pan with a little olive oil and set on 2 burners over high heat until almost smoking. Sear the pork, fat side down, until caramelized. Turn the roast to brown all sides, this should take about 10 minutes. To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, then transfer the roast to oven. Roast until a meat thermometer inserted in the thickest part of the roast registers 150 degrees F, approximately 1 hour.
• Heat olive oil in a large deep skillet over medium heat. Brown the sausage links on all sides until cooked through. Remove the links from the pan and slice on a bias. Add slivered garlic, red pepper flakes and fennel seed, stir to incorporate. Return the sausage back to the pan, along with broccoli rabe and chicken broth. Saute with the stock for 5 minutes until the rabe is wilted.
• Whisk together balsamic vinegar, honey, mustard seed, tarragon, and about 1/4 cup olive oil. Slice peaches in half lengthwise and remove pits. Pour the marinade over the peaches, tossing to coat. Place peaches cut side down in a baking pan and roast for 12 to 15 minutes until soft.
• Remove the pork to a cutting board and let it rest while preparing the pan sauce. Discard the aromatic vegetables from the roasting pan, set pan on 2 burners over medium heat. Deglaze with apple juice, scraping up the brown bits stuck to the bottom of the pan. Reduce by a third. Season with salt and pepper; whisk in butter to smooth out.
• Cut the twine and carve the roast. Serve family style on a platter with broccoli rabe, sausage, and roasted peaches. Drizzle sauce over meat before serving.

BRINED PORK ROAST WITH ROASTED PEACHES

Steps:

• Place brine ingredients, water through bay leaves, in a large plastic juice container.
• I like to mix the brine ahead of time in a giant plastic container to be sure the sugar and salt dissolve.
• I usually do this the night before, and refrigerate.
• Line a large stockpot or roasting pan with a plastic garbage bag, large enough to fit the roast and the liquid.
• Place pork roast in bag, and pour brine mixture over the meat.
• Tie the bag tightly at the top, so that the entire roast is submerged in the liquid.
• Refrigerate for 6 hours (I flipped it once after 3 hours) Remove pork from the brine, and pat dry with paper towels.
• Preheat oven to 400 degrees.
• Note about the roast: I find better results if the fat layer is left on.
• Please do not over trim this part, or roast will become too dry.
• Season entire roast generously with salt and pepper.
• Lay the fresh rosemary sprigs over top, and tie the roast with butcher’s twine, securing the meat a bit more snugly to the bone, which will help it hold it’s shape and cook evenly.
• Coat roasting pan with olive oil and set over two burners over high heat, until oil is almost smoking.
• Sear the pork, fat side down until it has a nice caramelized color.
• Repeat this for all sides of the roast.
• This should be about 10-15 minutes.
• Add the halved carrots, onion, garlic, shallots and a few more sprigs of rosemary to the pan.
• Place roast in oven, and cook until a meat thermometer inserted into the thickest part registers 150 degrees (about 1 1/2-1 hour 45 minutes) For the peaches: If fresh peaches are available, wisk together balsamic vinegar, honey, mustard seeds (if using), rosemary, and ¼ cup olive oil.
• If fresh peaches are not available, used the canned, omit the honey in the marinade.
• You may use a bit of the reserved peach juice to taste instead Place peaches in roasting pan, and pour marinade over them.
• Give them a toss with your hands and place cut side down.
• Roast in oven for about 15 minutes, or until the fresh peaches are soft.
• When pork is finished, remove it to a cutting board, and let rest while you make the sauce.
• Remove aromatics and vegetable from the roasting pan, and set it back up on the stove on medium heat.
• Deglaze the pan with the apple juice, and scrape up the browned pieces stuck to the bottom.
• Let this simmer and reduce by about a third.
• Add salt and pepper to taste, and wisk in butter.
• Remove twine from the roast, carve slices, and serve with sauce and roasted peaches.

ROASTED MARSHMALLOW PEACHES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread peaches into the bottom of a baking dish and top with marshmallows.
• Bake in the preheated oven until marshmallows are golden, 15 to 20 minutes.

GRILLED HOT HONEY BISCUITS WITH THYME-ROASTED PEACHES

Steps:

• To make the Thyme-Roasted Peaches:.
• Cut the peaches in half and remove the pits. Cut the halves into 4 wedges each. Lay half of the peaches in two rows on a piece of aluminum foil large enough to fold over them on both sides.
• Scatter one tablespoon of the butter, half of the thyme and 1 tablespoon of honey over the peaches. Repeat this process with another piece of foil and the remaining peaches and ingredients.
• Lightly sprinkle salt over the prepared peaches. Bring the long ends of the foil to meet over the peaches and fold over to seal. Bring the short ends over and press together to seal. This will create two flat packets.
• Place the packets, seam-side down on a grill set to medium heat. Cook with the grill cover on for 5 minutes. Flip the packets and cook for another 5 minutes until the peaches are tender when pierced with a fork but not over cooked. Let rest.
• To make the Grilled Hot Honey Biscuits:.
• In a medium bowl, combine the flour, sugar, salt, baking powder and lemon zest. Add the butter and work it into the dry mixture with your fingers until the butter forms small pea-sized clumps. Stir in the buttermilk and gently knead the dough until it comes together.
• Roll into a 3-inch-thick log and cut into 8 even pieces. Press the biscuits into 1/2-inch thick disks. The biscuits should be flatter than normal to enable them to be cooked on the grill.
• Spray both sides of the biscuits with nonstick spray and place on the grill set to very low heat. Cook for 5 minutes on each side with the grill cover on. The biscuits are done when they are firm and not squishy in the middle. (NOTE: due to the inconsistent heat of grills, it's important to monitor the biscuit's cooking. If needed, flip the biscuits more than once to ensure they are cooked through without burning them.).
• Once the biscuits are done, remove from the grill and drizzle with the hot honey. Set aside to cool slightly.
• To assemble:.
• Top the biscuits with 3 or 4 pieces of peaches, making sure to include any delicious juices that seeped out and garnish with a dollop of crème fraiche or unsweetened whipped cream.

GRAHAM NORTON'S ROASTED PEACHES WITH AMARETTO

Steps:

• Preheat the oven to 350 degrees.
• Bring a pan of water to the boil.
• Plunge the peaches in for approximately 30 seconds - this makes the skin easier to peel.
• Drain and refresh in cold, iced water.
• Carefully peel the peaches once cool.
• Cut in half and remove the stones.
• In a large bowl mix the peach halves with the amaretto and maple syrup.
• Sprinkle over the sugar and mix well.
• Allow the peaches to sit in the marinade for a few minutes.
• Place the peaches, cut side up, on a non-stick baking tray.
• Spoon the marinade into the holes in the peaches to keep them moist while cooking, pour over any excess.
• Sprinkle with a little extra sugar.
• Bake in the oven for approximately 5- 8 minutes, then remove and baste with the cooking juices, return to the oven to for a further 5 minutes, or until the peaches are tender.
• Remove from the oven.
• Serve two peach halves per person, cut side down on the plate.
• Spoon a little crème fraiche on each plate and drizzle the remaining juices over the crème fraiche.
• Lightly crush the Amaretti biscuits and sprinkle over the plates.

SMOKEY ROASTED PEACHES

Steps:

• Preheat oven to 400 degrees F.
• Cut the onion and red bell pepper into rough chunks and put in a bowl; mince the jalapenos and add them to the onion and peppers. Drizzle about 1 tablespoon of the extra-virgin olive oil over the vegetables and toss. Add a good pinch of salt and some pepper, toss, and place on 1 side of a rimmed baking sheet.
• Drizzle the peaches with another tablespoon of oil, being sure to coat the cut sides well. Put them, cut side down, on the other side of the baking sheet. Roast the fruit and vegetables until caramelized, about 25 minutes. Using tongs, pull the skin off the peach halves and discard.
• Arrange 2 peach halves on each serving dish, cut side up, on a bed of the roasted vegetables.
• Note: If freestone peaches are not available, split the peaches leaving the pits intact; they can be removed easily after roasting.

ROASTED PEACHES WITH CITY HAM, WILD ARUGULA, BURRATA AND SORGHUM VINAIGRETTE

Steps:

• Whisk together the balsamic vinegar, sorghum syrup, apple cider vinegar, smoked paprika and some salt and pepper in a medium bowl until smooth. Slowly whisk in the oil until emulsified. Set aside.
• Heat a medium nonstick skillet over medium heat. Brush some of the sorghum vinaigrette on the cut sides of the peaches and put them, cut-side down, in the hot skillet. Cook just until the vinaigrette caramelizes, about 2 minutes.
• Transfer the peaches, cut-side up, to a serving platter and arrange slices of burrata around them. Scatter the ham over and around the peaches and burrata, then scatter the arugula on top. Drizzle with a bit more sorghum vinaigrette and grind some black pepper over the top. Serve immediately.

ROASTED CHICKEN BREASTS WITH BALSAMIC PEACHES

Steps:

• 1) Heat oven to 400 farenheit. 2) Pat chicken dry with paper towels. Rub with 1 Tbs olive oil and season with salt & pepper. Place in baking dish that has been sprayed with Pam Olive Oil spray. 3) In small bowl, combine peaches, shallots, thyme, and remaining olive oil, salt & pepper. 4) Scatter the peach mixture around the chicken. Roast until cooked, about 45-50 minutes. Serve chicken with peaches & pan sauce.

ROASTED PORK CHOPS AND PEACHES

Steps:

• Heat oven to 400 degrees. Cook couscous according to package directions. Meanwhile, heat the oil in a large ovenproof skillet over med-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper and cook until browned, 3-5 mins per side; transfer to a plate. Add the peaches, onion, vinegar and 1/4 tsp each of S & P to the skillet and cook, tossing, for 1 minute. Return the pork and any accumulated juices to the skillet. Transfer the skillet to oven and roast until the pork is cooked through and the peaches are tender about 8 - 10 mins. Sprinkle with the basil and serve with the couscous.

ROASTED PEACHES WITH RICOTTA BUTTERCREAM AND BREADCRUMBS

Steps:

• Preheat oven to 250°F. Whisk honey, vinegar, and 1/4 teaspoon salt in a medium bowl. Toss peaches in mixture until completely coated. Arrange peaches, cut side down, in a 3-quart. baking dish and pour honey mixture over top. Roast until fruit is just beginning to soften, 20-25 minutes. Turn over and continue to roast, occasionally basting with pan juices, until flesh is soft and gives when gently pressed but fruit still holds its shape, 25-35 minutes more. Let peaches cool in roasting juices.
• Meanwhile, using an electric mixer on medium-high speed, beat butter, powdered sugar, and remaining 1/4 teaspoon salt in a small bowl until light and creamy, about 2 minutes. Add ricotta and beat, occasionally scraping down sides of bowl, until no streaks remain, about 1 minute. The finished buttercream will have a slightly coarse texture from the ricotta.
• Toss panko, raw sugar, and 2 teaspoons oil in a small skillet over medium heat to combine and cook, stirring and shaking pan often, until panko is golden brown (sugar will caramelize and turn medium amber before all the panko browns), about 3 minutes.
• Just before serving, dollop buttercream in the center of each peach where the pit used to be. Spoon pan juices over, drizzle with oil, and scatter panko over buttercream.

GORGONZOLA WITH ROASTED PEACHES

Steps:

• Cut the peaches in half, stone removed & peeled.
• Heat oven to 325 degrees F.
• Place peaches, cut side up in an 8" baking pan.
• Fill each cavity with 1/2 tbsp honey, pour in 1/3 cup water & bake uncovered for 30 minutes or until the peaches are tender, reserve syrup.
• Cut each half peach into 4 wedges and arrange peaches on 4 serving plates, spoon syrup over the peaches, let cool until barely warm.
• Divide cheese into 4 pieces and place a piece on each of the 4 plates along side the peaches.
• Sprinkle a 1/2 tbsp honey over the each serving.
• Sprinkle with almonds.