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For a dressed-up dessert without the fuss, try these baked peaches. This easy recipe makes a special treat that's different and delicious.—Mildred Stubbs, Rockingham, North Carolina
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 186 calories, 4 g fat (trace saturated fat), 0 cholesterol, 13 mg sodium, 37 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Baked Peaches in Taste of Home October/November 1996, p16
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Reviewed on Aug. 13, 2012 by karinmac
Delicious! I used fresh peaches (skin on) since they're in season. I skipped the orange peel and subbed pumpkin pie spice and cinnamon (liberally) and some vanilla extract. I cooke 6 halves at 350° for 25 minutes. We all (me, hubby, 4-year-old, -year-old) all loved it. I'll definitely make it again this summer!
Reviewed on Aug. 07, 2012 by amerry1
I'm making these for the third night IN A ROW! Oh yeah, they're that good!
Reviewed on Oct. 09, 2010 by mko
I first tried this recipe with fresh peaches when the local peaches were in season. I made it as a side dish/salad without the ice cream (alas!). It was exquisite. I did not peel the peaches, and I baked them for 30 minutes at 350 degrees. I substituted ground ginger for the allspice once, but I much preferred the recipe with allspice. Be careful not to bake the peaches too long or they become mushy.
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