It might seem impossible to improve on a perfect peach, but we decided to try.
We at America’s Test Kitchen wanted a simple, warm dessert that amplified the peaches’ flavor. To achieve tender, flavorful peaches with a lightly sweet glaze, we began by tossing peeled and halved peaches with a little sugar, salt, and lemon juice to season the fruit and extract some juice.
To help the peaches heat through and still hold their shape, and to prevent the sugar from burning, we broiled the halves cut side up in a skillet, adding water to the pan to prevent sticking. Once the peaches had begun to brown, we took them out and brushed them with a mixture of honey and butter, and then slid them back under the broiler to caramelize the glaze and produce beautifully browned peaches.
Lastly, we reduced the juices that had accumulated in the skillet into a thick, intensely peachy syrup to drizzle over the warm peaches and topped them with some toasted hazelnuts. Select peaches that yield slightly when pressed.
You will need a 12-inch ovensafe skillet for this recipe. Use a serrated peeler to peel the peaches. These peaches are best served warm and with vanilla ice cream or plain Greek yogurt, if desired.
Start to finish: 40 minutes
2 tablespoons lemon juice
1 tablespoon sugar
1/4 teaspoon salt
6 firm, ripe peaches, peeled,
halved, and pitted
1/3 cup water
1/4 cup honey
1 tablespoon unsalted butter
1/4 cup hazelnuts, toasted,
skinned, and chopped coarse
Adjust oven rack 6 inches from
broiler element and heat broiler.
Combine lemon juice, sugar, and
salt in large bowl. Add peaches
and toss to combine, making
sure to coat all sides with sugar
Transfer peaches, cut side up,
to 12-inch oven-safe skillet. Pour
any remaining sugar mixture
into peach cavities. Pour water
around peaches in skillet. Broil
until peaches are just beginning
to brown, 11 to 15 minutes.
Combine honey and butter in
bowl and microwave until melted,
about 30 seconds, then stir to
combine. Remove peaches from
oven (skillet handle will be hot)
and brush half of honey mixture
over peaches. Return peaches to
oven and continue to broil until
spotty brown, 5 to 7 minutes.
Remove skillet from oven (skillet handle will be hot), brush
peaches with remaining honey
mixture, and transfer peaches to
serving dish, leaving juices behind. Being careful of hot skillet
handle, bring accumulated juices
in skillet to simmer over medium heat and cook until syrupy,
about 1 minute. Pour syrup over
peaches. Sprinkle with hazelnuts
Nutrition information per
serving: 154 calories; 47 calories
from fat; 5 g fat (1 g saturated; 0
g trans fats); 5 mg cholesterol; 98
mg sodium; 28 g carbohydrate;
3 g fiber; 25 g sugar; 2 g protein.
For more recipes, cooking
tips and ingredient and product
reviews, visit www.americastestkitchen.com . Find more recipes like Honey Glazed Roasted
Peaches in “How to Roast Everything.”