Roasted Peaches


  • 4 to 6 ripe peaches (about 1 ½ pounds)
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon brown sugar or 2 tablespoons maple syrup


Preheat oven to 425 F. Dip the peaches in hot boiling water for 30 to 60 seconds and rub off the peel. Cut the peaches in half and remove pits. Toss the peach halves with lemon juice in a large bowl; add brown sugar or maple syrup and toss once again. Arrange halves cut-side up in a baking dish. Roast until the peaches are tender, 20 to 25 minutes. If the juices in the pan begin to burn, add a little water and cover the pan loosely with foil. Serve peaches with vanilla yogurt or some slices of your favourite cheese. Serves 4 to 6.

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