Juicy peaches roasted until meltingly soft, coated in honey scented with fresh rosemary. A simple, bright, and very classic summer dessert, to be served warm.
Ingredients
- 4 pieces ripe but firm yellow peaches
- 4 tbsp wildflower honey
- 2 sprigs fresh rosemary
- 20 g unsalted butter
- 0.5 pieces lemon
- 1 pinch fleur de sel
Method
- Preheat the oven to medium-high heat until it is very stable; the baking dish should be able to slightly sear the fruit juices without drying them out.
- Wash the peaches, cut them in half, and remove the pits; keep the fruit halves whole so they hold up well during cooking.
- Arrange the peaches cut side up in a baking dish just large enough to hold them; they should be snug but not squished.
- Gently warm the honey with the butter, the rosemary, and a dash of lemon until you have a fluid, fragrant, and shiny syrup.
- Coat the peaches with the rosemary syrup, then add a very light touch of fleur de sel to awaken the fruit.
- Bake and roast until the peaches are tender, glossy, and slightly caramelized on the edges; baste with the pan juices halfway through cooking.
- Let rest for a few minutes out of the oven so the juice thickens slightly, then serve warm with the fragrant syrup recovered from the bottom of the dish.
Nutrition
Per serving
- Energy
- 88.3 kcal
- Protein
- 0.41 g
- Carbohydrate
- 12.85 g
- Fat
- 4.16 g
- Fibre
- 0.94 g
- Calcium
- 5.92 mg
- Iron
- 0.09 mg
- Magnesium
- 2.73 mg
