Roasted peaches with honey and rosemary is a dessert that takes ten minutes of prep and then the oven does everything else. Halve the peaches, remove the pits, drizzle honey over the cut sides, scatter chopped rosemary on top, and roast at 375 degrees F (190 degrees C) for 20 to 25 minutes. They come out tender, caramelized, and smelling like a summer herb garden. A scoop of vanilla ice cream alongside is all they need.
The honey caramelizes against the hot peach flesh during roasting, forming a sticky, golden glaze that pools in the pit cavity. The rosemary infuses into the honey as it heats, so every bite has a savory, herbal edge that keeps the dessert from tipping into pure sugar territory.
Tips for Roasted Peaches
Choose Ripe but Firm Peaches
Ripe peaches that give slightly when pressed are ideal. Overripe peaches collapse into mush during roasting and lose their shape entirely. Underripe peaches stay hard and sour even after 25 minutes in the oven.
Place the peach halves cut side up in the baking dish so the honey pools in the cavity where the pit was. Cut side down wastes the honey against the pan and leaves the top of each peach dry.
Chop the Rosemary Fine
Finely chop the fresh rosemary so it distributes evenly over each peach half. Large rosemary pieces are woody and unpleasant to bite into, but finely minced leaves melt into the honey during roasting.
Add the rosemary before roasting, not after. The heat draws out the oils and infuses them into the honey glaze. Sprinkling raw rosemary on top after roasting gives you fragrance but not much flavor integration.
Roasted Honey and Rosemary Peaches
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Peach halves roasted with honey and rosemary until caramelized and tender, served warm with a scoop of vanilla ice cream.
Ingredients
- 4 ripe peaches
- 2 tablespoons honey
- 1 tablespoon fresh rosemary, chopped
- Vanilla ice cream, for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Halve the peaches and remove the pits.
- Place the peach halves in a baking dish, cut side up.
- Drizzle honey over the peaches and sprinkle with chopped rosemary.
- Roast in the oven for 20-25 minutes until the peaches are tender and caramelized.
- Serve warm with a scoop of vanilla ice cream.
Notes
- Choose peaches that give slightly when pressed. Overripe ones collapse into mush in the oven, and underripe ones stay hard even after 25 minutes.
- Arrange the halves cut side up so the honey pools in the cavity where the pit was. Cut side down, the honey just runs into the pan.
- Chop the rosemary fine and add it before roasting, not after. The heat pulls the oils into the honey glaze; sprinkled on raw afterward it just sits on top.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 peach half with ice cream
- Calories: 150
- Sugar: 25
- Fat: 2
- Carbohydrates: 30
- Fiber: 3
- Protein: 2
Frequently Asked Questions
Can I use dried rosemary?
Fresh rosemary works better because it releases its oils gradually during roasting. Dried rosemary can taste dusty and does not soften the same way. If dried is all you have, use half the amount and crush it between your fingers before sprinkling.
What if my peaches are not ripe enough?
Slightly underripe peaches will soften in the oven but may need an extra five to ten minutes of roasting time. Drizzle a bit more honey to compensate for the lower sugar content. They will not be as sweet as ripe peaches but will still taste good.
Can I use a different sweetener instead of honey?
Maple syrup is the closest substitute and caramelizes similarly during roasting. Agave works too but produces a thinner glaze. Brown sugar can be sprinkled over the cut side for a crunchier, more caramelized top.
