The summer months are a perfect time to take advantage of the abundance of so many different types of fruits. In this case, the fruit was the peach. For this recipe, I roasted a few of them, which turned out remarkably well. I’m certain this recipe will become a favorite of yours. This twist on roasted peaches allows for the fruit to become beautifully browned and glisten with its own sweet juices. Your home will be filled with its delicious aroma and with the combination of ingredients, you could swear fall is just around the corner.
What makes this recipe so unique is its delightful addition of fresh rosemary; it’s used in combination with sugar as a sprinkle over the roasted peaches. I decided to grow rosemary in my herb garden this year and decided this was the perfect opportunity to try some of it in this recipe. Rosemary adds a savory balance to the sweet and buttery peaches, proving that herbs and fruit indeed belong together.
The Recipe
I would like to thank Emily C. from Food52 for this delicious recipe. To make these roasted peaches even better, I highly recommend the addition of the salted caramel sauce. The flavors pair well with the rosemary along with the natural caramel notes of the peaches. Make sure to serve extra caramel on the side and feel free to enjoy this easy to prepare sweet treat anytime.
The Ingredients
For the Rosemary Sugar and Roasted Peaches:
3/4 Cup Raw Sugar
3 Tablespoons Chopped Rosemary Leaves (From One or Two Leafy Sprigs)
4 Firm, Ripe Peaches, Pitted and Halved (Peeling is Optional)
Kosher Salt
2 Tablespoons Unsalted Butter
For the Salted Caramel Sauce:
1 Cup Sugar
2 Tablespoons Corn Syrup or Golden Syrup
1/2 Cup Heavy Cream
3 Tablespoons Unsalted Butter
1 Teaspoon Vanilla Extract
Salt, to Taste
Step-by-Step Instructions
Making the Rosemary Sugar
In order to make the rosemary sugar, you will need a food processor. Combine the raw sugar and chopped rosemary. Make sure the rosemary is completely dry for this step. Process for about thirty seconds or until well blended. You won’t need the full amount of rosemary sugar but if you keep it tightly covered, it can be used to sweeten iced tea or enjoyed sprinkled over fresh fruit.
Pan-Roasting the Peaches
Preheat oven to 425° Fahrenheit. Next, liberally sprinkle the cut sides of halved peaches with the rosemary sugar, and follow with a pinch of salt.
Next, melt butter in a cast-iron skillet over medium-high heat. Arrange the peaches in the skillet, with the cut-side-down. Cook for three to five minutes without disturbing, until the cut sides begin to brown. During this step, you will find that the peaches will throw off juices while they are browning, but this will thicken eventually while in the oven.
Transfer the cast-iron skillet to the oven and roast for about ten minutes. Flip the peaches, drizzle them with butter, and continue roasting for another five to ten minutes, or until tender. Note that the total cooking time will depend on the size and ripeness of your peaches.
Making the Caramel Sauce
Combine sugar, corn syrup (or golden syrup), and 1/4 cup water in a deep saucepan. Cook over medium-high heat, stirring once or twice until the sugar has dissolved. Without stirring, continue to cook. If you notice that any of the sugar has stuck to the sides of the saucepan, simply brush it down with a wet pastry brush to dissolve the sugar crystals.
Cook until the sugar has reached a deep amber color. This should take about seven to ten minutes total. Then, immediately take the saucepan off the burner. It is important that you keep a careful eye on the caramel, it can burn in a matter of seconds. If are using a candy thermometer, cook the sugar until it reaches 350° Fahrenheit.
Once the pan is off the heat, add the heavy cream. Make sure to stand back because it will sputter once it hits the caramel. Next, whisk in the butter until smooth. If the caramel develops any lumps, place it back over low heat and whisk until nice and smooth. Let stand for three minutes, then add the vanilla extract. Season the finished caramel with salt to taste. If you keep the caramel tightly covered and refrigerated, the caramel sauce should keep for several weeks in the fridge; you can gently rewarm it before serving.
Drizzle the caramel sauce over the roasted peaches, making sure you serve some extra on the side. Vanilla ice cream also makes a nice addition to this tasty dessert!
