VANILLA-ROASTED PEACHES WITH RASPBERRIES
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Take advantage of fresh stone fruit and berries in season with this summertime treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 7
Ingredients:
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 2 tablespoons sugar
- 1 vanilla bean, halved lengthwise and scraped, or 1 teaspoon pure vanilla extract
- 4 firm, ripe peaches (1 to 1 1/2 pounds total), halved and pitted
- 1 pint vanilla ice cream
- 1 package (5 to 6 ounces) raspberries
Steps:
- Preheat oven to 400 degrees. In a large, shallow baking dish, combine butter, lemon juice, sugar, and vanilla bean (seeds and pod). Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.
- Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes, brushing with cooking liquid halfway through. Serve peaches (warm or at room temperature) with ice cream and raspberries; drizzle with cooking liquid.
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