Nectarines and apricots are also delicious baked this way.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Cut in half: 4 large ripe peaches.
Step 3
Remove the pits and place the peach halves cut side up in a 9- by 13-inch shallow earthenware baking dish.
Step 4
In a small bowl, whisk together: 5 tablespoons apricot jam, 2 tablespoons honey, 1 cup water, 1 tablespoon lemon zest, 2 teaspoons fresh lemon juice.
Step 5
Spoon the mixture over the peach halves and sprinkle each half with: 1/2 teaspoon sugar.
Step 6
Bake for 30 to 45 minutes, until the peaches are tender. Very ripe peaches will cook faster. Check several times during baking, basting them with their juices each time you do. Serve warm, with ice cream. Drizzle the juices over the top for a delicious sauce.
Variation
Step 7
Substitute 1/2 cup Sauternes (or other sweet wine) for half the water. Omit the honey.
