Today I stopped by the farmer’s market and picked up a few fresh peaches. These are so sweet and delicious, that I couldn’t resist. Peaches are versatile and easy to work with. I like to simply bake the peaches with a few ingredients and top them off with freshly made whipped cream. This recipe is great for entertaining or for a quick and tasty dessert during the week.
Baked Summer Peaches:
- 3 ripe, firm peaches
- 3 tsp unsalted butter
- 3 tsp sugar
- 1 1/2 oz. cinnamon graham crackers
- fresh whipped cream (optional)
Preheat oven to 375 F. Butter the bottom of an 8″ baking dish, set aside.
Cut peaches in half. Remove the pits, and scrape the hard red flesh from the center of each peach. Place the peaches, cut side up, in the prepared baking dish.
Place the graham crackers in a food processor, and pulse until coarse crumbs are formed. If you do not have a food processor, place crackers in a plastic baggie, and crush with your hands or a rolling pin. Fill the center of each peach with the crumbs. Sprinkle 1/2 tsp of sugar over each, and dot each peach with 1/2 tsp of butter.
Bake uncovered until peaches are tender and filling is crisp on top (about 30 minutes). Serve warm and top with freshly whipped cream (optional).
- 1/2 cup whipping cream
- 2 TBSP powdered sugar
- 1 tsp good vanilla extract
In a large mixing bowl, beat the cream until thick (with an electric mixer). Add sugar and vanilla. Continue to beat until cream holds soft peaks. Serve immediately, or cover with plastic wrap and store in the refrigerator until ready to serve.