Simple Roasted Peaches

by Posted on

My mom used to make “Egg on Toast” when I was a kid consisting of a slice of pound cake, a neat oval of whipped cream, and half a canned peach, which basically looked like a fried egg on toast. A friend gave me a bag of very ripe mini peaches, so decided I’d roast them to upgrade my mom’s recipe by pairing with a slice of Entenmann’s butter loaf and Breyer’s Oat Milk vanilla ice cream.

Ingredients

  • 10-12 fresh whole small peaches
  • 6g granulated sugar
  • 1 tsp powdered cinnamon
  • 1 tbl lemon juice

Instructions

  • Preheat oven to 400F
  • Wash the peaches, remove the pit, and quarter
  • Put the quartered peaches in a bowl.
  • Add lemon juice and mix with your hands enough to cover
  • Put peaches on a baking tray
  • Dust with cinnamon
  • Sprinkle with sugar to ensure coverage
  • Cook in the oven for 13-15 minutes
  • Let cool and store.

    Upgraded Egg on Toast

    Follow these steps to replicate my mom’s simple Egg on Toast dessert upgraded by these roasted peaches.

    1. Slice a nice thick slab of pound cake (vanilla for white bread or chocolate for pumpernickel)
    2. Draw out a couple of wide, thin scoops of vanilla ice cream
    3. Spoon the roasted peaches on top

    That’s it; the dessert will be gone before you know it.

    Published by tim