Ingredients
- 2 tablespoons (1/4 stick) unsalted butter
- 1/2 cup packed light brown sugar
- 1 cinnamon stick (3 inches)
- 5 whole cloves
- Pinch of ground nutmeg
- 3 tablespoons water
- 1 teaspoon pure vanilla extract
- 4 large peaches, cut in half and pitted
- Vanilla ice cream, for serving
Preparation
Step 1
1. Pack a rack in the center of the over and preheat the over to 300°F
2. Place the butter, brown sugar, cinnamon stick, cloves, nutmeg, and water in a 13-by-9-inch glass baking dish. Place the baking dish in the oven until the sugar dissolves, 5 to 7 minutes. Remove the baking dish from the oven and stir the butter mixture. Stir the vanilla.
3. Places the peaches, cut side down, in the baking dish and spoon some of the butter mixture over them.
4. Bake the peaches until they are tender, about 15 minutes. Remove the baking dish from the oven and let the peaches cool in the juices until cool enough to handle, 20 to 25 minutes. Peel off the peach skins. Spoon vanilla ice cream into bowls and slice the peaches on top of the ice cream. Spoon the cooking juices on top of the peaches, discarding the cinnamon stick and cloves.
Do Ahead: You can bake these peaches a few hours in advance and leave them covered at room temperature. Place them in a preheated 350°F oven for a few minutes to reheat the cooking juices before serving the peaches over ice cream.
Razzle-Dazzle: Bake a mixture of peaches and apricots, and serve up a little of both over ice cream. For adults, instead of the vanilla add a tablespoon or two of bourbon or dark rum.