Baked Peaches

baked peach wedges in a white fluted baking dish, along with 2 scoops of vanilla ice cream.

These Baked Peaches are made using 3 main ingredients! Sweet, plump peaches, comes out sitting in a pool of peachy caramel sauce that is outrageously delicious with vanilla ice cream.

Course Dessert

Cuisine American

Keyword baked peaches

Prep Time 7

Cook Time 20

Servings Servings

Calories 130kcal

Author Maria Doss

Ingredients

3 Peaches, medium to large
3 tablespoons unsalted butter, melted
6 tablespoons packed dark brown sugar
¾ teaspoon ground cinnamon
1 teaspoon vanilla extract
⅛ teaspoon salt
vanilla icecream, to serve

Instructions

Preheat oven to 400°F and have any 8-inch baking dish ready.
Cut each peach into 6 to 8 wedges, depending on the size and place in the baking dish in an even layer.
Tip: Avoid slicing the peaches too thinly, as it can result in a mushy texture and potential disintegration during the baking process.
Add melted butter, brown sugar, cinnamon, vanilla and salt into a small bowl and mix until sugar is mostly melted. Gently drizzle over the peaches, ensuring that every wedge is generously coated with the mixture.
Bake for about 20 minutes, or peaches are tender but not mushy.
Pro tip: It's important to note that the amount of liquid released during cooking can vary depending on the ripeness and variety of peaches used. Riper peaches tend to be juicier and release more liquid when cooked than firmer ones.
Remove from oven, place the pan on a wire rack to cool for a few minutes. This allows the sauce to thicken slightly into a silky smooth consistency.
Tip: I like to give a gentle toss to coat the peach wedges in the sauce before serving.
Serve warm or at room temperature with a scoop of vanilla ice cream.

Video

Notes

Peach - Yellow peaches are best suited for this recipe for intense and complex flavor compared to white peaches. They tend to be sweeter, and the bright color really pops.

Baking pan - Select a dish that accommodates the fruits in almost a single layer, allowing for optimal caramelization and flavor concentration. A larger pan may result in excessive evaporation, yielding insufficient sauce, while a smaller pan can lead to steaming the fruits rather than achieving the desired caramelization.

Nutrition