Food & Drink

Roasted Peaches With Raspberries

Serves: 8


4 tablespoons unsalted butter

Juice of 2 lemons

½ cup brown sugar

2 teaspoons pure vanilla extract

1 tablespoon orange-flavored liqueur, such as Grand Marnier

8 firm, ripe peaches (3 pounds) peeled, halved and pitted

1 quart vanilla ice cream

1 pint fresh raspberries


Heat oven to 400 degrees. In a large, shallow baking dish, combine butter, lemon juice and sugar. Place in the oven until sugar is dissolved, five to 10 minutes. Remove from oven and stir in vanilla and liqueur.

Add peaches and turn to coat. Arrange them cut-side down in a single layer. Roast until tender, 10 to 12 minutes. Baking time will vary depending on the ripeness of the peaches. Remove and set aside to cool.

Divide the peaches among eight plates. Top with ice cream, drizzle with liquid and garnish with raspberries.

Per serving: 315 calories; 3.9 grams protein; 45.6 grams carbohydrates; 14.1 grams fat (8.6 saturated, 3.7 mono- unsaturated); 46.9 milligrams cholesterol; 64.4 milligrams sodium; 4 grams fiber; 42 percent calories from fat.