Whole Roasted Vanilla Peaches with Almonds


Recipe courtesy of

Chef J. Pepin @ www.chefdepot.net

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Yield - 6 Servings




6 Peaches, medium size

4 oz. Butter, melted

8 oz. Blanched Slivered Almonds

8 oz. Vanilla Sugar (use a Vanilla Bean, split and place in sugar container for a few days)

1 C. Water

1 pc. Cinnamon Stick

2 oz. Brandy

1 t. Lemon Zest, use a micrograter

2 T. Almonds, chopped and toasted in a pan


Vanilla Sugar-


Split a vanilla bean and place it in a container of sugar, rub it in with your fingers to help release the flavor let it sit at least a few minutes, this makes vanilla sugar (the bean will last for a long time and you can add more sugar as needed, this mixture will last a long time stored at room temperature).


Recipe Procedure -


Cut the peaches in half and remove the pits.

Weigh out all ingredients using a digital scale. Use some of the melted butter to grease the inside of a 9 in. x 12 in. baking pan. Leave the skin on the peaches and poke the slivered almonds into the peaches, about a half ounce per half peach. Line the bottom of the pan with 8 oz. vanilla sugar and sprinkle on top the lemon zest, add the cinnamon stick and sprinkle with brandy. Place the peaches skin side up on the sugar and brush with melted butter. Add the water to the pan and bake at 425 degrees F. for about 20 minutes (until light brown color). In a small non stick skillet toast the chopped almonds until light brown. Carefully remove the peaches from the pan and strain the remaining sauce through a Chinoise Strainer into a bowl. Place one or two peaches on each plate and drizzle with some of the sauce, serve with whipped cream or ice cream and garnish with chopped almonds.


Chefs Note:

The amount of sugar need in this recipe will vary due to the ripeness and sweetness of the peaches. I like to use the vanilla sugar for many recipes so I make a batch every few weeks. After the vanilla bean starts to loose flavor I grind it up in a food processor and use it in vanilla sauce for many desserts.


Recipe courtesy of

Chef J. Pepin @ www.chefdepot.net


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