Roasted Peaches – Part One
I have an uncontrollable sweet tooth. It’s becoming a problem. I can be too full to eat another bite at dinner but when it’s time for dessert, oh yea, I have room.
Seriously, how do I not weigh 300 pounds??
The heat in Denver has been ridiculous lately, reminding me that summer is not over just yet despite the early signs of fall that have been sprouting up in stores. I have tried to celebrate the end of summer on a few occassions now. I have been planning halloween costumes and recipes. I have been pouring through snowboarding gear and counting down the days until the resorts open. I have been drooling over a pair of Ed Hardy winter boots for weeks, trying to justify the cost with the fact that they are so damn cute. But apparently me saying goodbye to summer and pretending it no longer exists wasn’t enough to make it end (I really thought I was more powerful than this)…
So I give in. I have made something summery to usher in what should be a FALL month. Something summery, unbelievably sweet and….. healthy.
Wait did she just say healthy?
She must be confused.
I assure you I am NOT. This is actually healthy. For real.
Well sort of…. It has fruit and fruit is healthy right? So I only half-lied to you about the healthy thing.
Oh shut up… Be happy that I am still putting up with summer.
- 4 ripe peaches
- 1 1/2 tsp lemon juice
- 2 tbsp sugar
- 1 cup whipping cream
- 2 tsp vanilla
- Ginger candies, chopped (optional)
- Preheat oven to 425 degrees.
- Cut peaches in half and remove the pits. Toss peaches halves with lemon juice and 1 tbsp sugar. Place cut side up on baking sheet and bake for 20-25 minutes.
- While the peaches are baking, whip cream, 1 tbsp of sugar, and vanilla until soft peaks form.
- Once peaches are done, serve in bowls and top with whipped cream and chopped ginger candy.