I learned, a few years ago, that peaches are in the “stone fruit” family (presumably because of the pit). Since then, I realized that stone fruit season is my absolute favorite. In our town, it comes at the end of summer, like a little celebration for all the fun and adventures summer has given us. I love them all: peaches, plums, nectarines, cherries, and apricots. If it’s got a pit, I’m for it! I think the reason I love them so much is that seasonality makes a difference when it comes to these fruits. Yes, all fruits are better in season, but stone fruits seem to have the highest quality differential. There are rock hard peaches in the winter that I hope and wait for to ripen, and when they do, they are moderately sweet. The peaches we’ve had for the last few weeks, however, are so sweet and soft that I can eat them with a spoon like custard. It allows me to appreciate the fruit that much more.

That being said, we have been using peaches non-stop since I got a half crate from the farmer’s market. Because the season window is so short, I have to get them while the gettin’s good! See previous post for our yummy Cinnamon Peach Oat Cakes.

 

These simple roasted peaches give the feel of peach pie without all the work. You get this slightly blackened layer on top that is reminiscent of a toasted marshmallow. The peach underneath is warm and the juices start to release. They are perfect alone. Even leftover and cold they are so yummy. Because you are just broiling the top layer, make sure the peach is completely ripe, even on the older end, before you roast. If you have harder peaches, you may consider a longer roast or waiting until they ripen.

This is a great recipe for when you have waited and waited for your peaches to ripen, and then you forget to check for a few days and they are over ripe. It’s like banana bread, but for peaches, and with less quarantine cliche. (If you don’t know what I’m talking about, here’s an article from The Kitchn: Why Banana Bread is the Official Comfort Food of Quarantine).

Honestly, I was shocked at how good these were. You should try them for the world’s easiest treat.

Simple Roasted Peaches

Ingredients

2 large, ripe (freestone) peaches

1/2 teaspoon cinnamon

1 teaspoon honey

Instructions

1. Slice peaches in half and remove pits.
2. Sprinkle cinnamon and drizzle honey over each half.
3. Place on an aluminum-lined baking sheet.
4. Broil on high for 2-3 minutes, until slightly blackened and soft.
5. Optional: serve with a dollop of fresh whipped coconut cream or vanilla ice cream.