Roasted Peaches

Roasted Peaches

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From the EatingWell Kitchen

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

Ingredients 4 servings

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


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  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 information

  • Per serving: 73 calories; 0 g fat(0 g sat); 2 g fiber; 18 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 16 g sugars; 2 g added sugars; 300 IU vitamin A; 10 mg vitamin C; 0 mg calcium; 0 mg iron; 0 mg sodium; 232 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit

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