How to Make Roasted Peaches
These roasted peaches are incredily easy to make and simply delicious. Fresh peaches are combined with lemon juice, sugar and roasted until the fruit is tender and surrounded by a thick peach syrup.
Servings: 3 cups
Calories: 386kcal
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.
Nutrition
Calories: 386kcal | Carbohydrates: 98g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 40mg | Potassium: 381mg | Fiber: 5g | Sugar: 92g | Vitamin A: 986IU | Vitamin C: 16mg | Calcium: 13mg | Iron: 1mg