Are we ready for the weekend?
If you're lucky enough to live near a farmer's market, grab a few in-season peaches and whip up this easy dish for a breakfast. Although fresh cut peaches would be delicious on just about anything, oven-roasting them with a light glaze helps bring out their natural sugars for an even more intense flavor. The yogurt adds a cooling, creamy element while granola adds textural contrast for a much-needed crunch, as well as bringing out the spices in the syrup. I used Brown Butter Cookie Company granola to keep this speedy, but you could make your own and store in a mason jar (one of my favorite granola recipes is from Martha Stewart.)
Not into fruit for breakfast? Swap out yogurt for ice cream and make it dessert.
EASY ROAST PEACHES WITH GRANOLA
Adapted from Leitesculinaria.com
- 4 firm but ripe peaches, halved and pitted
- 1/4 cup syrup (we used Ginger People Ginger Syrup for a touch of heat, but you can use anything you have on hand)
- Generous dash of cinnamon
- Splash of good-quality vanilla extract, or seeds scraped from a vanilla bean if you're feeling fancy
- 1/4 cup of your favorite granola
- Greek-style or regular plain yogurt, or vanilla ice cream
- Preheat your oven to 375 degrees Fahrenheit.
- Line a cookie sheet with tin foil for easier cleanup. Arrange your peaches cut-side up on the prepared sheet, leaving some space in between to promote air circulation (this keeps them from becoming soggy).
- Mix together the syrup, cinnamon and vanilla in a small bowl and drizzle on to your peaches. The more the better in my house, but you can use as much or as little as you like.
- Bake the peaches until they have softened slightly and are brown on the edges, around 15-25 minutes depending on ripeness.
- You can serve immediately or allow to cool to room temperature: Either way, give your peaches a drizzle of leftover syrup, a generous serving of yogurt and a smattering of crunchy granola.