A few years ago I discovered the joys of roasting fruit and Roasted Peaches quickly became one of my favorites. This is a simple recipe that has three ingredients and I've used it in three recipes:
Read more to learn how to make these peaches and if you want to receive notification of new recipes at Bakes by Brown Sugar please sign up for my baking newsletter.
How to Make Roasted Peaches
This recipe is very easy to make. The ingredients are combined and roasted in the oven until the juices are bubbly. The three ingredients are:
- Fresh Peaches
- Sugar
- Lemon Juice
One of the great things about this recipe is that the peaches are roasted with the peel on. The peach skin helps create a thick juice that is vibrant orange-red. I roasted the peaches without the peel and it's just not the same.
The peaches are diced and then combined with the lemon juice and half of the sugar. Spread the peaches on a half baking sheet lined with parchment paper. Parchment paper is used to ensure they peach juices don't burn.
As the peaches are roasting, additional sugar is added 1/4 cup at a time until the desired level of sweetness is reached. The peaches are done when the juices are bubbly and starting to stick to the sides of the roasting pan.
When the peaches are done immediately scrape them into a large bowl. If you let the peaches cool on the metal pan the syrup will become too hard to scrape out the pan. Let the peaches cool and then store in the refrigerator.
How to Use Roasted Peaches
In addition to the recipes that I list at the beginning of this post these peaches are also great on toast, biscuits and on top of ice cream. I have also combined them with other ingredients to make a savory, spicy glaze for chicken.
As I said earlier this is one of my favorite recipes so I hope you try and use to make one of my other recipes or create your own.
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How to Make Roasted Peaches
Ingredients
- 2 pounds (900 grams) fresh peaches cut into 1-inch chunks
- 2 tablespoons fresh-squeezed lemon juice
- 1 cup (200 grams) granulated sugar
Instructions
- Preheat the oven to 400 degrees F. Line a half baking sheet with parchment paper.
- For fresh peaches, I leave the skin on. The natural pectin in the skin creates a thicker syrup and turns the syrup a beautiful pinkish orange. If fresh peaches aren't in season you can use frozen peaches. Thaw the peaches completely and follow the remaining instructions.
- Place the chopped peaches in a large bowl. Add the lemon juice and 1/2 cup of sugar and stir to combine. Spread the peaches in a single layer in the baking sheet.
- Roast the peaches for 15 minutes. Stir and taste to determine the level of sweetness and amount of liquid released. Add 1/4 cup sugar if you want it sweeter and roast for another 10 minutes. Stir the peaches and taste again. If you want them sweeter add the remaining 1/4 cup sugar. Roast for another 10-15 minutes. The peaches are done when the peaches are slightly softened, and the syrup begins to thicken and bubble.
- Remove the peaches from the oven and scrape the peaches and the syrup into a bowl to cool to room temperature. Once the peaches are cooled, store them in the refrigerator for up to 2 weeks. The peaches can also be frozen for up to 6 months.
Paula says
This is fantastic and really pumps up the peach flavor. I'm going to use it for a filling for peach muffins. Could just eat with a spoon though!