When it comes to summer fruits, there’s no doubt that peaches are one of my favorites. For me, there’s nothing better than biting into a ripe, juicy peach. The juices slip down your chin, maybe even run down your arms but the flavor, oh the flavor! Fresh peaches just taste like summer to me. Really, I love peaches any way I can get them.
Shortcakes aren’t only for strawberries and hand tarts are made even better by the addition of peaches, it’s like handheld pie! August Pie is a wonderful way to enjoy them and really probably my favorite to date until now. These Honey Roasted Peaches with Thyme are most definitely my new favorite way to enjoy summer’s rich bounty. Honey, a bit of lemon zest, and thyme pair perfectly with the fresh peaches while a simple dollop of ricotta finishes it all off for a simple yet elegant summer dessert.
These peaches are baked just until tender with the thyme creating the most fragrant fresh peach experience. Hints of vanilla and lemon wafted through my kitchen. I couldn’t wait for them to come out of the oven so I could taste this creation.
This month for Improv Challenge, our ingredients were peaches and herbs. After tasting this wonderful combination of golden honey, fresh peaches and thyme I can’t think of any better use of these ingredients. This is definitely a dessert I’ll be making through out the summer and for years to come. Now I can’t wait to see what all the other talented participants created with their peaches and herbs.
One Year Ago: Corn Pudding
Two Years Ago: Grilled Pizza with Fresh Ricotta & Strawberries
Serve these honey roasted peaches with a dollop of lightly sweetened ricotta and a sprinkle of thyme for a perfect light summer dessert.
- 2 tablespoons unsalted butter, melted
- Seeds from 1 vanilla bean
- 2 1/2 tablespoons honey, divided
- 1 teaspoon finely chopped lemon zest
- 1 teaspoon fresh thyme leaves
- 4 large, ripe peaches, halved and pitted
- 1/2 cup ricotta cheese
- Preheat oven to 400 degrees.
- In a small bowl, combine melted butter, vanilla bean seeds, 2 tablespoons honey, lemon zest and thyme leaves. Set aside
- Place peach halves, cut side down in a glass baking dish. Pour honey mixture over peaches. Bake in preheated oven until soft to the touch, about 10-20 minutes. *Cooking time will vary depending on ripeness of peaches so check after 10 minutes.
- Remove from oven and cool baking dish on a wire rack.
- Combine ricotta with remaining 1/2 tablespoon honey. Serve peaches warm or room temperature. Place a peach, cut side up in a serving dish. Drizzle with a bit of the honey mixture from the baking dish. Dollop ricotta in the divot of the peach and sprinkle with a few fresh thyme leaves, if desired.
Adapted from Short & Sweet Dessert Deck by Gale Gand