Baked Peaches

Ingredients

• 1peach, halved and stone removed
• 21 g (1.5 Tbsp)butter, melted
• 13 g (1 Tbsp)brown sugar
• 1/2 tspground cinnamon
• 27 g (1/4 cup)pecans, chopped
• optional; amount to tastevanilla bean ice cream

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Mix the topping

   In a bowl, stir together the melted butter, brown sugar, ground cinnamon and chopped pecans.

3. 3

   Top the peaches

   Set the peach halves on a lined baking sheet and spoon the pecan mixture over them.

4. 4

   Bake until tender

   Bake for 25 minutes, or until the peach is tender when tested with a fork.

5. 5

   Serve warm

   Serve with vanilla bean ice cream or Greek yoghurt, if desired.

What are baked peaches?

Baked peaches are a simple fruit dessert: halved peaches soften in the oven and are served warm. This home-style preparation has no specific origin supplied; it relies on the familiar pairing of ripe fruit, spice and nuts.

The butter and brown sugar make a rich topping, while cinnamon and pecans add warmth and crunch. A cool spoonful of ice cream or Greek yoghurt makes a pleasing contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 224 calories, 3g protein, 20g carbs, 18g fat.

The peach and brown sugar provide most of the carbohydrates, while the butter and pecans contribute most of the fat; the pecans also add a little protein. For a balanced plate, serve one half with Greek yoghurt and keep the ice cream optional.

Choosing the peach

Ripeness: Choose a peach that gives slightly when pressed but is still firm enough to hold its shape. A very soft peach may collapse during baking.

Preparation: Cut the peach in half and remove the stone before adding the topping. Keeping the halves intact gives the mixture a place to sit.

Making the pecan topping

Mixing: Stir the melted butter, brown sugar, cinnamon and chopped pecans until the nuts are coated. The butter helps the sugar and spice cling to the peach.

Coverage: Divide the mixture over the cut surfaces, keeping it on top rather than spreading it across the tray. This lets the topping bake with the fruit.

Checking for doneness

Timing: Bake at 175°C (350°F) for 25 minutes. The exact finish can vary with the peach’s size and ripeness.

Texture: Test the flesh with a fork; it should be tender without losing its shape. If it is still firm, continue baking briefly and check again.

Serving the dessert

Contrast: Serve the peaches warm with vanilla bean ice cream for a creamy, cool pairing, or use Greek yoghurt for a tangier accompaniment.

Timing: Add the cold topping just before serving so it contrasts with the warm fruit and does not melt away on the tray.

Getting the best texture

Tray: Line the baking sheet to make serving and cleaning up easier. Leave a little space around the peach so heat can circulate.

Pecans: Chop the nuts into small pieces so they sit neatly on the peach and are easy to scoop up with each bite.

Recipe notes & tips

• Use a peach that is ripe but still firm so it keeps its shape in the oven.
• Chop the pecans fairly finely so the topping stays on the cut surface.
• Line the baking sheet to catch any melted sugar or butter.
• Check tenderness with a fork at the end of the 25-minute bake.
• Add ice cream or Greek yoghurt only when you are ready to serve.

Variations

• Use nectarines: Swap in a nectarine and prepare it in the same way.
• Try walnuts: Replace the pecans with chopped walnuts for a different nutty topping.
• Add vanilla: Stir a little vanilla into the melted butter mixture before topping the fruit.
• Choose yoghurt: Serve with Greek yoghurt instead of ice cream for a tangier finish.
• Use a pinch of salt: Add a small pinch to the topping to bring out its sweet and nutty flavours.

Common mistakes to avoid

• Using an overripe peach: It can turn mushy; choose fruit that is ripe but still slightly firm.
• Leaving the stone in: It makes the halves awkward to serve; remove it before baking.
• Uneven topping: Some bites may miss the pecans; divide the mixture between the peach halves.
• Skipping the doneness check: Peach sizes vary; test with a fork at 25 minutes and bake longer if needed.
• Adding ice cream too early: It melts over the fruit; serve it alongside just before eating.

How to store

Refrigerate leftover baked peach in a covered container for up to 3 days. Reheat gently in the oven or microwave until warm, and add ice cream or yoghurt after reheating.

Frequently asked questions