Peaches and nectarines are still available in farmer’s markets and supermarkets, so if you see them, grab a few. Bring out the last gasp of summer flavor by roasting the peaches with a lemon ginger vinaigrette, whisked together with fresh mint.
Use very ripe peaches for the best flavor (this is a good way to use slightly over-ripe peaches). Cut them in half and remove the pits, then mix up a sweet vinaigrette out of fresh ginger, fresh lemon juice, and fresh mint.
Drizzle the vinaigrette over the peaches, and roast them in a hot oven. They’ll have a slightly crisp crust on the outside, and be juicy, sweet and delicious on the inside. You can serve these versatile peaches alone, sliced over dairy-free ice cream, or as a side dish with meat or fish.
Roasted Peaches with Lemon Ginger Vinaigrette
Roasting peaches seals in the sweet juicy flavor, making these peaches an excellent side dish with meat or fish, or as a dessert served on their own or with dairy-free ice cream.
- 4 ripe peaches or nectarines
- Pinch pink salt
- 2 teaspoons organic canola oil
- 1 tablespoon lemon (or lime) juice
- 2 teaspoons honey
- 1/2 teaspoon liquid stevia
- 1 teaspoon chopped fresh mint
- 1 tablespoon fresh grated ginger
Preheat oven to 450 degrees F.
Cover a baking sheet with parchment paper.
Cut the peaches in half, and remove the pits.
Place the peaches on the parchment-covered baking sheet.
Spritz each peach with a tiny sprinkle of pink salt
In a small bowl, whisk remaining ingredients together.
Place 1/2 teaspoon vinaigrette in the center or each peach.
Roast the peaches in a 450 degree F oven for 20-22 minutes.
Peaches should be slightly browned on top when done.
Remove from oven, drizzle with any remaining vinaigrette, and serve immediately.
This is a great way to use slightly overripe peaches. Roasting concentrates the sweet peach flavor inside a slightly crisp crust. Mint, ginger and lemon add sweet and tart notes.
Use fresh, ripe peaches.
Cut them in half, and remove the pits.
Place the peach halves on a parchment-covered baking shet.
Mix up a vinaigrette out of fresh lemon juice…
…and freshly grated ginger.
Stir in honey, stevia and organic canola oil.
Whisk in chopped mint.
Put 1/2 teaspoon of vinaigrette on top of each peach half.
Roast the peach halves at 450 degrees F for 20-22 minutes, until lightly browned on top.
Remove from oven, drizzle with any remaining vinaigrette…
…and serve immediately!