You can make this with any stone fruit you like- plums and apricots also work, though the baking time may be a bit shorter. Make sure the peaches are ripe but still firm. I like to serve these peaches warm with a scoop of vanilla ice cream, and they also make a wonderful breakfast the next day topped with plain yogurt and a little granola.
Active Time: 10 minutes
Total Time: 50 minutes
- 6 medium peaches
- 4 tablespoons unsalted butter, melted
- 1/2 cup peach or apricot preserves
- 2 tablespoons freshly squeezed lemon juice
- 1 vanilla bean, halved lengthwise
- 1/4 cup light-brown sugar
Preheat the oven to 400 degrees. Halve the peaches and remove the pits. Put them, cut side up, in a 9-by-13-inch baking dish.
Combine the melted butter, preserves, and lemon juice in a small bowl. Scrape the seeds from the vanilla bean into the bowl, and stir. Spoon the mixture over the peaches. Sprinkle the peaches with the brown sugar. Pour 1/2 cup water into the baking pan, and cover with foil. Bake until the peaches are just beginning to become tender, about 20 minutes.
Uncover, baste the peaches with their juices, and increase the oven temperature to 425 degrees. Bake until the peaches are tender and caramelized, 20 to 30 minutes more, depending on their size and ripeness, and serve.