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  • Shannon Crocker MSc RD

Honey Roasted Peaches

honey roasted peaches in a bright blue pan

Anyone else wonder where the summer went? The melons and peaches are quickly being replaced by apples and pears. Which is cool, ‘cause I love the crunch of freshly picked apples and pears, but oh my sweet peaches, I will miss you.

My latest big ‘ole basket of peaches went a little too soft a little too fast. So, hello honey roasted peaches. These are fantabulicious served warm with creamy Greek yogurt and homemade muesli for breakfast.

Have you tried roasted peaches? If not, grab a basket and try them now before they are all gone! No peaches? Try plums or pears.

Vibrantly Yours


honey roasted peaches

Honey Roasted Peaches

6 small peaches, pitted and halved 1 tsp (5mL) butter, melted 1 tsp (5mL) honey 1/2 tsp (2mL) vanilla

Heat oven to 400. Arrange peaches in an oven-proof pan, cut side up.

Mix butter, honey and vanilla together and brush over peaches.

Place pan in the oven and cook peaches until warmed through and starting to brown (about 20 minutes).

Serve immediately (ice cream anyone?) or refrigerate for up to 3 days.

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