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–+ servings
Warm baked peach topped with melting vanilla ice cream and honey cinnamon sauce.

Baked Peaches

These easy baked peaches are coated in butter, honey, cinnamon, and nutmeg, then roasted until soft and syrupy. Serve them warm with vanilla ice cream for a simple five-ingredient summer dessert.
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Prep Time 10 minutes
Cook Time 25 minutes
rest time 5 minutes
Total Time 40 minutes
Servings: 4
Course: Dessert
Cuisine: American-Inspired
Calories: 160
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For the Baked Peaches
  • 4 medium ripe peaches
  • 2 tablespoons unsalted butter melted (28 g)
  • 3 tablespoons honey 63 g
  • 1 teaspoon ground cinnamon 2.5 g
  • ⅛ teaspoon ground nutmeg
For Serving
  • Vanilla ice cream optional
  • Additional honey optional
  • A light sprinkle of cinnamon optional

Equipment

  • Cutting board
  • Sharp paring knife
  • Measuring spoons
  • Small spoon or silicone brush
  • Medium baking dish
  • Oven mitts
  • Ice cream scoop, optional

Method
 

  1. Preheat the oven: Preheat the oven to 375°F (190°C).
  2. Prepare the peaches: Wash and dry the peaches. Slice each peach in half around the natural seam, twist the halves apart, and remove the pits.
  3. Melt the butter: Add the butter to a medium baking dish. Place the dish in the oven for 1 to 2 minutes, just until the butter melts.
  4. Add the flavorings: Remove the dish carefully. Stir the honey, cinnamon, and nutmeg into the melted butter until combined.
  5. Arrange the peaches: Place the peach halves in the baking dish with the cut sides facing up.
  6. Coat with the sauce: Spoon the honey butter over the peaches, making sure some of the mixture collects in the centers.
  7. Bake: Bake uncovered for 20 to 25 minutes, or until the peaches are tender when pierced with a small knife.
  8. Baste the peaches: Halfway through baking, carefully spoon some of the sauce from the bottom of the dish over the peaches.
  9. Check the texture: The peaches should be soft enough to cut with a spoon but still hold their shape.
  10. Rest: Remove the baking dish from the oven and let the peaches rest for 5 minutes.
  11. Finish with the sauce: Spoon the warm honey-cinnamon sauce over the peaches again.
  12. Serve: Serve warm, with one or two peach halves per person. Add vanilla ice cream and extra sauce when desired.

Nutrition

Calories: 160kcalCarbohydrates: 30gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 5mgPotassium: 285mgFiber: 2gSugar: 25gVitamin A: 650IUVitamin C: 9mgCalcium: 12mgIron: 0.5mg

Notes

  • Choose peaches that smell sweet and give slightly when gently pressed near the stem.
  • Very hard peaches will need more time in the oven and may not become as juicy.
  • Very soft peaches can collapse during baking, so use ripe but still firm fruit.
  • Freestone peaches are easiest to halve because the pit separates more cleanly from the flesh.
  • You do not need to peel the peaches.
  • Maple syrup can replace the honey in the same amount.
  • For stronger baked cinnamon peaches, increase the cinnamon to 1½ teaspoons.
  • Avoid adding too much nutmeg because its flavor can quickly overpower the peaches.
  • Use a baking dish that holds the peaches fairly close together so the sauce does not spread too thin.
  • Serve the peaches immediately for the best contrast between warm fruit and cold ice cream.
  • The nutrition estimate does not include vanilla ice cream.

 

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