Summer desserts in our house normally include ice cream and in season fruits….or s’mores! This dessert is so simple to prepare and it is low sugar so you can have leftovers with breakfast. I really love topping my yogurt or oatmeal with these baked peaches. They taste equally good cold as they do warm. Since I can not eat raw peaches I bake them all summer long so that I don’t miss out on them entirely. I like to bake these peaches while we eat dinner and let them rest for a few minutes before serving with ice cream. I hope you enjoy this fantastic dessert as much as we do.
Vanilla Peaches with Pistachio Crumble
4 Ripe Peaches
4 Tablespoons Dry Vermouth (I’ve also used Dry Sherry)
4 Tablespoons Local Honey*
1 Vanilla Bean, seeds only**
1/3 Cup Pistachios, Chopped
Optional: Ice Cream to Serve
1. Preheat oven to 400 degrees. Slice the peaches in half, remove the pit and place cut side up in a baking dish.
2. In a small bowl combine dry vermouth, honey and vanilla bean seeds, stir well to combine. Add pistachios and stir to coat.
3. Spoon the pistachios and syrup into the center wells of each peach half. Drizzle remaining syrup over the peaches. Bake 20-25 minutes until the peaches are tender and lightly golden. Remove from oven and serve with ice cream. Don’t forget that syrup in the baking dish, it might be the best part~ drizzle it over the peaches and ice cream.
*to make vegan use maple syrup or coconut nectar
**save the pod to add to sugar or homemade vanilla extract
Barely adapted from The Green Kitchen
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