It’s been over two weeks since I last shared a recipe … time flies! Between life with a new baby and toddler, and a leak that had us out of our house for over a week (ugh!), I am finally finding my way back into the kitchen. When life gets hectic, I am especially drawn to recipes that require minimal effort. Who isn’t?! Fortunately, it’s summer and there are beautiful fruits and vegetables in season. This makes it easy to keep things simple and let the flavors of the season shine. I love baking with fresh peaches, and they are the star in this simple and delicious recipe.
Halved peaches are roasted with butter, honey, and fresh vanilla bean. The peaches turn tender, juicy, and extra sweet. I serve them with a scoop of cinnamon ice cream and the whole thing is drizzled with the vanilla bean honey that reduced into a thick syrup in the baking dish. The warm peaches, cool cinnamon ice cream, sweet honey, and fragrant vanilla bean compliment each other perfectly. These flavors are absolutely meant to be together. Although this recipe is unbelievably simple, it’s versatile enough to be served at a dinner party, backyard barbecue, or as an any-day-of the-week-dessert. No reason is necessary to whip these up. They are definitely a summertime staple in our house.
- 3 ripe, firm peaches, halved and pitted
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- ½ vanilla bean, split lengthwise
- 1½ cups vanilla ice cream, softened slightly
- ¼ teaspoon ground cinnamon (or more to taste)
- Preheat oven to 350°F. Grease a baking dish that is big enough to hold all of your peaches. Set aside.
- Using a melon baller, scoop out a small amount of red flesh from the center of each peach (where the pit was). Place the peaches cut side up in the baking dish.
- In a small saucepan combine butter and honey. Scrape the seeds from the vanilla bean and place the seeds and the pod in the saucepan. Stir the mixture over medium-low heat for several minutes, until the butter melts and the honey thins out slightly. Pour evenly over the peaches (discard the vanilla bean).
- Bake for 20-30 minutes, until the juices have thickened and the peaches have softened but are still holding their shape. While the peaches are baking, assemble the ice cream.
- Stir ground cinnamon into softened vanilla ice cream. Taste and add more cinnamon, if desired. Return the ice cream to the freezer to firm up.
- Top a warm peach half with a scoop of cinnamon ice cream. Drizzle the top with a spoonful of vanilla honey from the baking dish.