Vanilla-Roasted Peaches with Raspberries

Abby sent in this recipe after seeing yesterday's To Taste Tuesday post with Peach/Blackberry Recipes. She thought that goodLife {eats} readers would like it. This definitely looks like one that I'd like to try.

Sometimes you don't need a fancy plate of sweets. Earth's sweet summer fruit can be such a treat on it's own. The simplicity of flavors that were meant to be together is a beautiful thing indeed! What is your favorite simple dessert? I love a bowl of vanilla ice cream topped with fresh strawberries.

Vanilla-Roasted Peaches with Raspberries (Serves 4)
Martha Stewart Everyday Food via Confabulation in the Kitchen

• 2 tablespoons unsalted butter, melted
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 2 tablespoons sugar
• 1 vanilla bean, halved lengthwise and scraped, or 1 teaspoon pure vanilla extract
• 4 firm, ripe peaches (1 to 1 1/2 pounds total), halved and pitted
• 1 pint vanilla ice cream
• 1 package (5 to 6 ounces) raspberries

Preheat oven to 400 degrees. In a large, shallow baking dish, combine butter, lemon juice, sugar, and vanilla bean (seeds and pod). Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.

Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes, brushing with cooking liquid halfway through. Serve peaches (warm or at room temperature) with ice cream and raspberries; drizzle with cooking liquid.

Serving Suggestions:

• Warm Pound Cake
• Vanilla Ice Cream
• Slice of plain cheesecake
• Shortbread
• Creme Fraiche
• Warmed, and plain! Yum.

Tips:

• You can trade 1 teaspoon vanilla extract for the vanilla bean. To use the bean, split pod lengthwise, and with the tip of a paring knife, scrape seeds into the dish.
• If the liquid in the bottom of the baking dish is too thick to drizzle, simply whisk in 1 to 2 tablespoons warm water.

*Photography copyright to Abby of Confabulation in the Kitchen. Reposted with permission. Thanks, Abby!