Baked Peaches with Honey & Ginger

White peaches roasted in the oven with fresh ginger, honey, and vanilla. Serve baked peaches with plain Greek yogurt or vanilla ice cream.

Someday, I aspire to be the kind of person who leaves for vacation with a clean house, laundry washed and folded, and a chicken pot pie in the freezer waiting to be reheated for dinner after a long day of travel. This week will not be that week. Instead, there are a million errands to run and I’m losing in a staring contest with the pile of dishes in my sink.

Someone pour me a shot of whiskey.

sos!!!

Anyways, I have a million things to do to prepare for our Fourth of July camping trip, but first I have to tell you about these baked peaches!

I used to be someone who hated summer, and then I went through a “meh” phase, and now I love summer, even though I will always be a fall/winter girl at heart. Mostly, the produce in the summer is to die for. I absolutely live for stone fruit and melon and berries. The farmer’s markets in the summer are my favorite place in the world. So you know that I lost my damn mind when I found perfect, gorgeous, fuzzy white peaches at the market last week.

Let’s chat about baked peaches with honey & ginger

We all know that I have a penchant for taking lovely summer fruits and turning them into pie, but I wanted to take a healthier route with these peaches. I do have a wedding dress to fit into in less than a year. 😬 And usually in the summer, all I want to eat is light, simple meals like salads and grain bowls and air. So, inspired by my roasted citrus compote, I decided to turn on the oven and bake these cutie little peaches!

In an effort to keep things as healthy as possible, I decided to use a more natural sweetener. I usually go with maple syrup, but I went with honey this time, and I’m glad I did! The honey adds just a touch of lovely, floral sweetness to the white peaches.

As for seasonings, I kept it simple with cinnamon and ginger. I know ginger is seen as more of a warm winter spice, but I disagree! When mixed with lovely summer fruits, ginger is so refreshing. After the peaches are all baked up, I like spooning them over plain Greek yogurt with some toasted pumpkin seeds, pistachios, and/or hazelnuts. It tastes like dessert for breakfast, and it’s sooo good. Or, if you want actual dessert for breakfast, go with some vanilla ice cream instead!

Ingredients for Baked Peaches

In the summer, I’m lazy, which means we’re using minimal ingredients here. Make sure to grab:

• Peaches: I like white, but yellow peaches work too! You can also go with nectarines if you prefer.
• Honey: I like using good-quality, local honey. Maple syrup or coconut sugar would work too.
• Ginger: Fresh, grated.
• Vanilla Extract: For flavor!
• Cinnamon: Or any warm spice you like.
• Salt: Just a pinch for balance.
• Greek Yogurt or Ice Cream: I like plain Greek yogurt mixed with a little extra honey and vanilla.
• Nuts & Seeds: For crunchies!

How to Make Baked Peaches

This is truly the easiest recipe ever. Which is great, because as we discussed, I’m super duper lazy when it comes to cooking in the summer. Let’s get started:

1. Slice the peaches and place them in a medium sized bowl.
   
2. Next, microwave the honey and stir with the ginger, vanilla extract, cinnamon, and salt.
   
3. Toss the peaches with the honey, and place them in a roasting dish (this roasting dish is my favorite!)
   
4. Bake the peaches at 350°F for 20-30 minutes, until the peaches are tender and starting to caramelize on the edges.
   
5. Let the peaches cool slightly. Lastly, serve over Greek yogurt or ice cream with toasted nuts and seeds.

How to cut peaches

If you have ever sliced peaches, you know that it can be kind of a bitch. But, you have a few options! First, make sure you choose peaches that are ripe but not too soft. You don’t want to squish the peaches in the process of cutting them. To pick a good one, gently squeeze the peach with your fingertips. The peach should give just a bit but not leave an indent.

The first method of cutting peaches includes removing the core. Cut the peach diagonally around the core until you have two halves. Hold a half with each hand, and gently twist until one side of the peaches releases from the core. If it won’t give, stick your two thumbs down the center of the cut, until it releases. (If it starts to fall apart or get squished, stop at this point). Remove the pit from the other side of the peach. Cut each side of the peach in half, and slice!

The other method involves cutting around the core. It’s not quite as pretty, but it’s much easier if the core won’t release. To cut the peach using this method, cut the peach into four sections, slicing around the pit. Then, cut each section lengthwise into slices.

Fresh vs. Frozen vs. canned peaches

I will always (always, always) choose fresh over everything. However, if you don’t have access to good peaches or they’re not quite in season where you live, frozen is a great backup! To replace fresh peaches with frozen, go with about 1 1/2 lbs. of frozen peaches.

I personally would probably not choose canned peaches, because they typically lack flavor and texture. However, if you’d like to use canned, you still can! Use about 4 1/2 cups of sliced peaches in juice, and remember to drain out the juices before you mix and bake! Canned peaches tend to be a bit softer than fresh fruit, so I would recommend reducing the baking time by about 10 minutes.

Peaches or Nectarines??

Nectarines and peaches are pretty much exactly the same, except that peaches have a fuzzy exterior, and nectarines have a smooth skin. You can use either in this recipe! I like white peaches or nectarines, but yellow works too.

Serving Baked Peaches

I like eating baked peaches for breakfast, but there are so many ways you can use them! They also make a great dessert or side dish. Here’s a few ideas!

• Greek Yogurt: I like mixing plain Greek yogurt with a little extra honey and vanilla. Spoon the peaches over the top, and sprinkle with toasted nuts, seeds, bee pollen, granola and more!
• Vanilla Ice Cream: Serve warm baked peaches over vanilla ice cream.
• Salads: Use in place of tomatoes in Caprese, or serve over greens with goat cheese, toasted walnuts, and a simple vinaigrette! I would recommend leaving out the honey if you’re going the salad route.
• Mascarpone/Ricotta: Sweeten a little mascarpone or ricotta with honey and vanilla extract. Serve the cheese with the roasted peaches and a sprinkle of toasted nuts (pistachios or hazelnuts would be delicious!)
• Pork/Chicken: Serve as a side dish with grilled pork or chicken.
• Puff Pastry: Bake up some little squares of puff pastry. Spoon the peaches over the puff pastry, and serve with fresh whipped cream!

Storing Baked Peaches

To store the peaches, place any leftovers in an airtight container. Refrigerate for up to four or five days!

Freezing Baked Peaches

To freeze leftovers, let the peaches cool completely. Place in a single layer in an airtight container. Freeze for up to two months. To reheat, let the peaches defrost in the fridge overnight, and either microwave or cook over the stove top (instructions below).

Reheating Baked Peaches

To reheat leftovers, place the peaches in a bowl, and microwave for about 30 seconds. Stir, and microwave in 15 second increments until warmed through. Alternatively, spoon the peaches and all of their juices into a small saucepan. Heat over low until warmed through, stirring often to prevent burning.

Other Summer Recipes to Try!

Five Ingredient Japanese Sticky Chicken
Coconut Curry Chicken Satay with Peanut Sauce
S’mores Sandwich Cookies
Strawberry Aperol Spritz Granita

Baked Peaches with Honey & Ginger

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xo Sara Lynn

*Song of the day: Set to Attack by Albert Hammond Jr.