What’s with the combination of Maple and Thyme Roasted Peaches? The funny thing about certain flavors, is that they transport you to a specific time or season. Maple makes me think of autumn and the smells of thyme transports me to the pot roast days. That’s what I LOVE about mixing up flavors of different seasons. You give a fresh approach to something that’s so….classic, and it’s surprising, yet comforting at the same time.
One of summers greatest pleasures is eating a juicy peach, still warm from the sun, as the juices dribble down your chin. Ammiright?! We’re all guilty of over picking at the local orchards. A few days later, you’r looking at your peaches loot with a sigh. What are you going to make with them? We love to serve roasted peaches as the perfect summer dessert. You could even marinate them ahead of time in a large ziplock bag and throw them in the oven as the main course starts so that you have a hot fresh dessert ready!
The maldon salt is totally optional, but I just love that salty crunch it adds to the sweet dessert. I buy my malton salt on Amazon.
It’s a great way to add a little finesse to your dishes without doing much! Have you ever tried adding them to chocolate chip cookies? It;s to die for. The combination of sweet and salty is amazing and the crunch take it to the next level.
Get the most out of your summer fruit. YES! Over pick for goodnesssakes!! Before you know it, you’ll be dreaming of that juicy and warm dribble as your breath frosts up the windowpane. (Don’t throw old peaches at me… we all know it’s going to happen before we know it..)
- 4 peaches, halved
- 3 Tbsp melted coconut oil
- 3 Tbsp maple syrup
- 1 tsp cinnamon
- Fresh thyme sprigs
- Maldon salt for garnish
- Vanilla ice cream for serving
- Preheat oven to 425F Drizzle melted coconut oil and maple syrup over the peach halves. Sprinkle cinnamon on top. Roast for 20-25 minutes, until soft and golden.
- Served warm with ice cream and maldon salt.
Sara & Yossi