Roasted Peaches With Nougat Recipes

ROASTED PEACHES

Roasted Peaches image

A low oven temperature and a touch of fresh lime juice take ripe summer peaches to the next level. Serve alongside Rose-Geranium-and-Cardamom Ice Cream and Almond Cookies.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 1h10m

Number Of Ingredients 5

Ingredients

6 ripe but firm peaches (about 2 1/4 pounds), halved, pitted, and cut into 1-inch wedges (about 6 cups)
2 tablespoons fresh lime juice
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons confectioners' sugar

Steps:

Preheat oven to 225 degrees. In a bowl, gently toss peaches with lime juice and oil. Lightly season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Place confectioners' sugar in a fine-mesh sieve and dust peaches evenly.
Bake until peaches darken and begin to curl, about 1 hour. Let cool completely; serve.

ROASTED PEACHES WITH NOUGAT

Roasted Peaches with Nougat image

Serve these easy-to-prepare peaches with scoops of ice cream, and drizzle the pan juices over the top.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Number Of Ingredients 5

Ingredients

2 tablespoons unsalted butter
2 tablespoons packed light-brown sugar
4 ripe white peaches, halved lengthwise and pitted
3 tablespoons honey
4 to 6 ounces chewy almond nougat, coarsely chopped

Steps:

Preheat oven to 400 degrees with rack in upper third. Melt butter in a large ovenproof skillet or saute pan over medium heat until foaming. Reduce heat to low; add sugar, stirring until it has dissolved. add peaches, cut side down, and cook until they start to caramelize, 3 to 4 minutes. Flip, and drizzle with honey.
Raise heat to medium-high. Bring pan juices to a boil. remove from heat.
Divide nougat pieces among peaches, arranging them in the center of each half. Spoon pan juices over tops.
Transfer to oven; roast until nougat melts and peaches turn golden brown and are tender when pierced with a fork, 10 to 12 minutes. Serve immediately.

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