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Roasted Peaches

The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.3 (26 votes)

Fill the roasted peach halves with lightly sweetened ricotta cheese and a sprinkle of chopped toasted hazelnuts for an easy and elegant summer dessert.


Roasted Peaches Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 4 ripe peaches, (about 1 1/4 pounds)
  • 1 1/2 teaspoons lemon juice
  • 1 tablespoon sugar

Preparation

  1. Preheat oven to 425°F. Cut peaches in half and remove pits. Toss the peach halves with lemon juice in a large bowl; add sugar and toss once again. Arrange halves cut-side up in a baking dish. Roast until the peaches are tender, 20 to 25 minutes. If the juices in the pan begin to burn, add a little water and cover the pan loosely with foil.

Nutrition

Per serving: 51 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 20 g carbohydrates; 2 g added sugars; 1 g protein; 2 g fiber; 0 mg sodium; 262 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 fruit


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