Sticky baked peaches…of the yellow fleshed nectarine variety. I’m OBSESSED with peaches again. It’s actually been a while, but back when I set up this site, about 9 years ago, the name peachy palate came about because peaches where my favourite fruit. I’m not sure I would give them that top place, but they’re certainly back up there, JUST when they’re in season because only juicy ripe peaches will do.
Of course just as they are, juice dripping down your face, ideally eaten outdoors or over a sink so as to avoid too much mess, they are beautiful. Give them 20 minutes in the oven and they will ooze just a little bit more, caramelise around the edges, get a wee bit sticky and more gloriously delicious. My difficulty is not eating them all in one go!
Topped with your favourite granola or just some toasted nuts and seeds and mighty dollop or three of plain Greek yogurt. If you can’t get your hands on yellow nectarines just seek out the the nicest peaches you can find. Failing that baked plums are also deeeeelicious!
Sticky Baked Caramalised PeachesPrint Recipe
- 4 large yellow nectarines sliced in half and stone removed
- 1 -2 tbsp brown sugar
- 1 tbsp butter or coconut oil, melted
- Yogurt and granola or toasted nuts and seeds to serve
Preheat your oven to 180C (350F).
Lay your peaches flesh side up in a large baking dish.
Drizzle with coconut oil or butter, sprinkle over the sugar and bake for 20 minutes!
Serve warm topped with yogurt and granola or toasted nuts and seeds. Leftovers can be stored in the fridge for up to two days. These are DELICIOUS on top of your morning oats!