Tuesday, July 31, 2007

Vanilla-Roasted Peaches with Raspberries

Bowl of Pleasure

Sometimes the simple desserts are the best. Don't get me wrong, I love a piece of tiramisu or truffle cheesecake as much as the next girl, but sometimes it's nice to have a plain piece of poundcake, a shortbread cookie, or maybe a bowl of roasted fruit. Yes! Roasted fruit! The oven isn't just for roasting brussels sprouts, which my beloved Martha has shown me.

Vanilla Roasted Peaches

This is a simple, gorgeous dessert that makes the house smell very ... seductive you might say. Vanilla is a sexy scent, if you ask me, and if you take that scent and mix it with roasting peaches? Divine. Paired with juicy, plump raspberries these peaches make a very elegant statement. Paired with ice cream? Well, I don't think I have to explain that statement, do I?

Vanilla-Roasted Peaches with Raspberries
Adapted from Martha Stewart
Makes four servings
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If the liquid in the bottom of the dish is too thick to drizzle, whisk in 1 to 2 tablespoons warm water.

Ingredients
2 tablespoons unsalted butter, melted
Juice of one lemon
2 tablespoons sugar
1 teaspoon vanilla
4 large peaches, halved and pitted
1 package raspberries

Directions
1. Preheat oven to 400 degrees. In a large baking dish, combine butter, juice, sugar and vanilla. Add peaches and coat with butter mixture. Arrange cut-side down in dish in a single layer.
2. Bake about 15 minutes, then brush with liquid. Baking another 10 to 15 minutes, or until peaches are tender and liquid turns to a syrup.
3. Serve warm peaches with fresh raspberries and accompaniment of choice. (See suggestions below.) Drizzle with syrup.

Serving suggestions:
* Warm pound cake.
* Vanilla ice cream.
* Slice of plain cheesecake.
* Shortbread.
* Creme fraiche.
* Warmed, and plain.