I can’t resist the sun-ripened peach caramelized into a glossy, spoonable dessert crowned with melting vanilla ice cream and crunchy pistachios.

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I’m obsessed with oven baked peaches because I make summer stop pretending and just be bold. I love my 4 ripe peaches, halved and pitted when their edges caramelize into sticky, bright, spoonable syrup.

I want vanilla ice cream to crack against that heat and melt into sweet, salt-slick pools across my plate. I adore the way the skins shrivel and the flesh gives up juice like it means it.

But I keep coming back for the clean, loud contrast of hot fruit and cold cream. Messy.

Insistent. Impossible to resist.

I eat it every chance I get, no judgment.

Ingredients

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Peaches: juicy, sweet and a little tart, they’re the whole show here.
Butter: adds rich, silky mouthfeel and helps caramel notes form, basically.
Brown sugar: gives warm caramel sweetness and sticky, glossy juices.
Honey or maple: floral sweetness, a slightly fancy, cozy touch.
Cinnamon: warm spice, comforting and just the right hint of fall.
Vanilla extract: rounds flavors out, makes everything taste familiar and cozy.
Lemon juice: brightens and balances sugar, keeps things from tasting flat.
Sea salt: tiny pinch lifts sweetness and keeps it from being cloying.
Pistachios: crunchy, nutty contrast and a pop of color, basically.
Vanilla ice cream: cold creaminess, melts into the warm peaches perfectly.
Cornstarch or tapioca: optional thickener if you want syrupy, clingy juices.

Ingredient Quantities

4 ripe peaches, halved and pitted (about 1 1/2 to 2 pounds)

2 tablespoons unsalted butter, softened

3 tablespoons light brown sugar, packed

1 tablespoon honey or maple syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon pure vanilla extract

1 teaspoon fresh lemon juice

Pinch of fine sea salt

1/4 cup shelled pistachios, roughly chopped

Vanilla ice cream, about 4 scoops (roughly 1 cup)

1 teaspoon cornstarch or 1/2 teaspoon tapioca starch (optional, if syrupy juices needed)

How to Make this

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1. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment and rub a little of the softened butter on the surface so the peaches wont stick.

2. Pat the peach halves dry with paper towel, then place them cut side up on the prepared sheet, spacing them so air can circulate.

3. In a small bowl mix the remaining softened butter, brown sugar, honey or maple syrup, cinnamon, vanilla, lemon juice and a pinch of salt until it makes a loose paste.

4. Spoon or brush the butter-sugar mixture over each peach half, making sure the cut surfaces are well coated and some mixture falls into the cavity where the pit was.

5. Scatter most of the chopped pistachios over the peaches, saving a small handful for finishing, then bake for 18 to 25 minutes until the edges are caramelized and the centers are tender when pierced with a fork. If your peaches are very firm, give them the full time.

6. If you want a thicker syrup, carefully pour the pan juices into a small saucepan, bring to a simmer, whisk a slurry of 1 teaspoon cornstarch with 1 tablespoon cold water (or 1/2 teaspoon tapioca starch), then add to the simmering juices and cook until glossy and slightly thickened, about 1 minute. Spoon back over peaches.

7. Remove peaches from oven and let them rest 2 to 3 minutes so the juices settle, they will be hot so dont skip this.

8. Serve two peach halves per plate, top each serving with a scoop of vanilla ice cream, sprinkle the remaining pistachios over the top and drizzle any reserved syrup.

9. Quick hacks: if peaches arent very sweet add an extra teaspoon of honey before baking, or flash them under a hot broiler 1 minute at the end for extra char but watch them closely so they dont burn.

Equipment Needed

1. Oven (preheated to 400°F / 200°C)
2. Baking sheet lined with foil or parchment
3. Pastry brush or spoon for spreading the butter-sugar mix
4. Small mixing bowl and teaspoon or small spatula
5. Measuring spoons and a tablespoon measure
6. Chef’s knife and cutting board (to halve and pit peaches)
7. Small saucepan (for thickening pan juices, optional)
8. Whisk and a small bowl for the cornstarch slurry
9. Fork or skewer to test peach tenderness
10. Ice cream scoop and serving plates

FAQ

Q: How do I know when to bake the peaches and how long do they need? A: Pick peaches that give slightly when you press them, not rock hard. Halve and bake cut side up at 375°F for about 20 to 25 minutes until they're tender and juices bubble. If you like them a little firmer check at 15 minutes.

Q: Can I use frozen peaches instead of fresh? A: Yes you can, but thaw them and drain off excess liquid first or they’ll be soggy. You may need a few extra minutes in the oven and maybe a pinch more cornstarch so the juices thicken.

Q: What does the cornstarch or tapioca starch do and when should I use it? A: It helps turn the peach juices into a glossy syrup so they don't run all over the pan. Toss 1 teaspoon cornstarch with a little cold water and mix into the sugar/honey before spooning over peaches. Use only if you want a thicker sauce.

Q: Can I swap the pistachios for something else? A: Sure. Almonds, walnuts or pecans work great and will give a different texture and flavor. Toast them lightly for more crunch and deeper nuttiness.

Q: How do I store leftovers and can I reheat them? A: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F oven for 8 to 10 minutes or microwave in short bursts so they warm through but don't turn to mush. Taste may be best the first day though.

Oven Baked Peach Recipe Substitutions and Variations

Peaches: use ripe nectarines or halved apricots if peaches aren’t in season or are too mushy; same bake time usually works, maybe shave off a minute or two.
Unsalted butter: swap with equal parts coconut oil for a hint of tropical flavor, or light olive oil for a savory edge, both give a nice roast without changing texture much.
Light brown sugar: you can use coconut sugar or white sugar mixed with 1/2 teaspoon molasses per tablespoon to mimic the caramel notes; honey or maple syrup also work but cut back other liquids a bit.
Shelled pistachios: replace with chopped pecans, almonds, or walnuts for crunch and nuttiness; toasted briefly brings out more flavor and looks nicer.

Pro Tips

1. Use slightly underripe peaches if you want them to hold shape after baking. Ripe ones get super soft fast, so they taste great but can turn to mush if you leave them too long in the oven. If theyre really firm, give the full bake time, but check early so you dont overdo it.

2. Toast the pistachios first in a dry skillet for 2 to 3 minutes until they smell nutty. It makes a huge difference in flavor and crunch, and they wont go soggy from the peach juices. Let them cool before chopping so they break cleanly.

3. If your baking sheet juices are thin, thicken them with the cornstarch slurry but only add it after you strain out any burned bits. A little slurry goes a long way, so whisk it smooth with cold water first, then simmer for just 30 to 60 seconds so it stays glossy, not gummy.

4. For extra depth, brown the butter slightly before mixing it with the sugar and spices. Watch it closely though, it browns fast and can burn. The nutty browned butter amps up the caramel notes and pairs beautifully with vanilla ice cream.

Oven Baked Peach Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can't resist the sun-ripened peach caramelized into a glossy, spoonable dessert crowned with melting vanilla ice cream and crunchy pistachios.

Servings

servings

Calories

291

kcal

Equipment: 1. Oven (preheated to 400°F / 200°C)
2. Baking sheet lined with foil or parchment
3. Pastry brush or spoon for spreading the butter-sugar mix
4. Small mixing bowl and teaspoon or small spatula
5. Measuring spoons and a tablespoon measure
6. Chef’s knife and cutting board (to halve and pit peaches)
7. Small saucepan (for thickening pan juices, optional)
8. Whisk and a small bowl for the cornstarch slurry
9. Fork or skewer to test peach tenderness
10. Ice cream scoop and serving plates

Ingredients

4 ripe peaches, halved and pitted (about 1 1/2 to 2 pounds)
2 tablespoons unsalted butter, softened
3 tablespoons light brown sugar, packed
1 tablespoon honey or maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
Pinch of fine sea salt
1/4 cup shelled pistachios, roughly chopped
Vanilla ice cream, about 4 scoops (roughly 1 cup)
1 teaspoon cornstarch or 1/2 teaspoon tapioca starch (optional, if syrupy juices needed)

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment and rub a little of the softened butter on the surface so the peaches wont stick.
Pat the peach halves dry with paper towel, then place them cut side up on the prepared sheet, spacing them so air can circulate.
In a small bowl mix the remaining softened butter, brown sugar, honey or maple syrup, cinnamon, vanilla, lemon juice and a pinch of salt until it makes a loose paste.
Spoon or brush the butter-sugar mixture over each peach half, making sure the cut surfaces are well coated and some mixture falls into the cavity where the pit was.
Scatter most of the chopped pistachios over the peaches, saving a small handful for finishing, then bake for 18 to 25 minutes until the edges are caramelized and the centers are tender when pierced with a fork. If your peaches are very firm, give them the full time.
If you want a thicker syrup, carefully pour the pan juices into a small saucepan, bring to a simmer, whisk a slurry of 1 teaspoon cornstarch with 1 tablespoon cold water (or 1/2 teaspoon tapioca starch), then add to the simmering juices and cook until glossy and slightly thickened, about 1 minute. Spoon back over peaches.
Remove peaches from oven and let them rest 2 to 3 minutes so the juices settle, they will be hot so dont skip this.
Serve two peach halves per plate, top each serving with a scoop of vanilla ice cream, sprinkle the remaining pistachios over the top and drizzle any reserved syrup.
Quick hacks: if peaches arent very sweet add an extra teaspoon of honey before baking, or flash them under a hot broiler 1 minute at the end for extra char but watch them closely so they dont burn.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.