-
1
Preheat the oven to 375F.
-
2
Prepare the peaches:
-
3
Slice the peaches in half through the stem and around the pit.
-
4
Hold each peach gently in your palms and slowly rotate both halves in opposite directions.
-
5
One half should slide off the pit and one half should still hold the pit.
-
6
Lay the peach halves down (with the pits still in place), cut side up, in your roasting pan.
-
7
Pour all the remaining ingredients, except 2 tablespoons of the sugar, over the peaches.
-
8
Roast and glaze the peaches:
-
9
Roast the peaches for 30 minutes.
-
10
Take them out of the oven and gently, with the tip of a paring knife, remove the pits from the 8 halves.
-
11
If the pits seem well rooted in the peach flesh, you can try to pull them out later in the cooking process.
-
12
Flip the peaches over and continue to roast for another 30 minutes.
-
13
Remove the peaches from the oven again and flip them over.
-
14
Remove any remaining pits.
-
15
Once all of the peaches are without pits, ladle some of the cooking liquid over the peaches.
-
16
Raise the oven temperature to 400F.
-
17
Sprinkle the remaining sugar over the peaches and bake for 20 minutes.
-
18
Baste and continue to bake until the peaches are reduced in size, shiny, and are deep orange with some areas of caramelization, 20 minutes.
-
19
If they are not done, baste and continue baking for 10 to 15 minutes.
-
20
When they are done, baste the peaches one last time.
-
21
Remove from the oven and allow the peaches to cool in the roasting pan.
-
22
Serving Suggestions:
-
23
Place 2 peaches on each plate and drizzle the cooking syrup over the peaches.
-
24
Serve with whipped cream or the Sauternes Sabayon.
-
25
The Hazelnut Cake is delicious with the peaches and their cooking juices.
-
26
For a crunchy note, try the Hazelnut Streusel Topping.
