Rosemary-Roasted Peaches with Salted Caramel Sauce
During peak peach season, you can never have too many good recipes in your rotation. Here, Ive taken one of my favorite methods of cooking peaches and put a new spin on it. You start by making a rosemary sugar in the food processor (I like to use raw sugar here for its complexity). Then, you sprinkle the sugar, along with a little salt, on halved peaches; the salt not only enhances their natural sweetness, but it also pulls out moisture to help them caramelize. After a few minutes on the stove top and a blast in a hot oven, the peaches emerge beautifully browned, glistening with juice, and dotted with bright flecks of rosemary. To make a good thing even better, try these peaches with salted caramel sauce, which plays well with the rosemary and with the natural caramel notes of the peaches. Drizzle the sauce over the roasted peaches, making sure you serve extra on the side. Vanilla ice cream is optional, but highly recommended.
During peak peach season, you can never have too many good recipes in your rotation. Here, Ive taken one of my favorite methods of cooking peaches and put a new spin on it. You start by making a rosemary sugar in the food processor (I like to use raw sugar here for its complexity). Then, you sprinkle the sugar, along with a little salt, on halved peaches; the salt not only enhances their natural sweetness, but it also pulls out moisture to help them caramelize. After a few minutes on the stove top and a blast in a hot oven, the peaches emerge beautifully browned, glistening with juice, and dotted with bright flecks of rosemary. To make a good thing even better, try these peaches with salted caramel sauce, which plays well with the rosemary and with the natural caramel notes of the peaches. Drizzle the sauce over the roasted peaches, making sure you serve extra on the side. Vanilla ice cream is optional, but highly recommended.
- 1 teaspoon vanilla extract
- 1 cup sugar
- kosher salt
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 3 tablespoons unsalted butter
- 3/4 cup raw sugar
- 3 tablespoons chopped rosemary leaves (from one or two leafy sp
- 4 firm ripe peaches, pitted and halved (peeling is optional)
- 2 tablespoons corn syrup or golden syrup (see note below)
- fleur de sel to taste
- Carbohydrate 42.5500875005287 g
- Cholesterol 58.5412500259664 mg
- Fat 19.9014050070128 g
- Fiber 0 g
- Protein 0.456442500388549 g
- Saturated Fat 12.5439350043654 g
- Serving Size 1 1 Serving (112g)
- Sodium 13998.3685901105 mg
- Sugar 42.5500875005287 g
- Trans Fat 1.29203800036163 g
- Calories 344 calories
Step-by-step
- To make rosemary sugar: In a food processor, combine raw sugar and chopped rosemary (make sure the rosemary is completely dry if you've just rinsed it). Process for about 30 seconds, or until well integrated. (You won't need the full amount of rosemary sugar for one recipe, but it keeps well tightly covered, and it can be used in countless ways: to sweeten iced tea, to sprinkle over fresh fruit, etc.)
- To pan-roast peaches: Preheat oven to 425° F. Liberally sprinkle cut sides of halved peaches with the rosemary sugar, and follow with a pinch of salt.
- Meanwhile, melt butter in a cast iron skillet over medium-high heat. Arrange the peaches in the skillet, cut side-down. Cook for 3 to 5 minutes without disturbing, until the cut sides begin to brown. (Note: The peaches will throw off juice while they’re browning, but it will eventually thicken in the oven.)
- Transfer the skillet to the oven and roast for about 10 minutes. Flip the peaches, drizzle with butter, and continue roasting another 5 to 10 minutes, or until tender. (The total cooking time will depend on the size and ripeness of your peaches.)
- To make salted caramel sauce: Combine sugar, corn syrup (or golden syrup), and 1/4 cup water in a deep saucepan. Cook over medium-high heat, stirring once or twice, until the sugar has dissolved. Continue cooking without stirring (stirring can cause the sugar to crystallize), swirling the pan occasionally while the sugar cooks. If you notice any sugar on the sides of your sauce pan, brush it down with a wet pastry brush to dissolve the sugar crystals.
- Cook until the sugar has reached a deep amber color, about 7 to 10 minutes total. Then, immediately take the saucepan off the burner. (Keep a close eye: Your caramel can go from perfect to burnt in a matter of seconds. If using a candy thermometer, cook the sugar until it reaches 350° F.)
- Once the pan is off the heat, add the heavy cream (stand back because it will sputter upon hitting the caramel), and then whisk in the butter until smooth. If the caramel develops any lumps, place it back over low heat and whisk until smooth. Let stand for 3 minutes, then add the vanilla extract. Season the finished caramel with fleur de sel to taste. Tightly covered and refrigerated, the caramel sauce should keep for several weeks in the fridge; gently rewarm it before serving.
- Note: When making caramel, I prefer the taste of golden syrup to that of corn syrup. If using golden syrup, I highly recommend the use of a candy thermometer. The golden syrup makes the sugar solution an amber color from the get-go, making it much, much harder to judge the stopping point by eye.
Rosemary-Roasted Peaches with Salted Caramel Sauce: A Summertime Delight
Peaches. Just the word itself evokes images of warm summer days, sun-drenched orchards, and the sweet, juicy taste of ripe fruit. And when those peaches are at their absolute peak, there's nothing quite like them. This recipe takes advantage of that peak season, transforming humble peaches into a culinary masterpiece. It's a simple recipe, yet the result is truly elegant, perfect for a summer evening dessert, a sophisticated brunch, or even a light and refreshing midday treat.
The beauty of this dish lies in its simplicity and the unexpected combination of flavors. The rosemary, with its slightly piney and herbaceous notes, adds a unique depth to the sweetness of the peaches. The roasting process intensifies the natural sweetness of the fruit, bringing out a caramelized complexity that's simply irresistible. Then, the salted caramel sauce – oh, the salted caramel sauce! It’s the perfect counterpoint to the rosemary and roasted peaches, a sweet and salty dance on the palate that will leave you wanting more.
Why this recipe works: The secret to perfectly roasted peaches lies in the careful balance of sugar, salt, and heat. The rosemary sugar not only adds flavor but also helps to draw out the moisture from the peaches, contributing to that beautiful caramelization. The salt enhances the sweetness, and the roasting process gently softens the peaches while maintaining their shape and texture. It's a technique that's both easy and remarkably effective. And don't even get me started on the salted caramel. Creamy, rich, and with just the right touch of salt, it's the perfect finishing touch to an already incredible dish.
More than just a dessert: While this recipe is undeniably delicious as a dessert, its versatility makes it suitable for various occasions. Imagine serving these roasted peaches alongside grilled chicken or fish for a light yet satisfying summer meal. The sweet and savory combination is unexpected yet delightful. Or, perhaps, use them as a topping for your favorite yogurt or breakfast bowl for a unique and flavorful breakfast.
Making memories: One of the greatest joys of cooking is sharing your creations with loved ones. This recipe is perfect for creating those shared moments, whether it's a casual get-together with friends or a romantic dinner for two. The aroma of roasting peaches and the bubbling caramel will fill your kitchen with a warm and inviting ambiance, setting the stage for delightful conversations and unforgettable memories.
This recipe isn't just about the food; it's about the experience. It's about slowing down, taking the time to savor each bite, and appreciating the simple pleasures of life. It's about creating something beautiful and delicious, and sharing that beauty with those you love most.
So, if you're looking for a recipe that's both easy to make and incredibly impressive, look no further. These rosemary-roasted peaches with salted caramel sauce are a guaranteed crowd-pleaser, a testament to the magic that can be created with just a few simple ingredients and a little bit of love.
