Here is yet another great recipe from Everyday Food magazine (did I mention I love, love, love this magazine?). This one uses fresh peaches and raspberries, perfectly in season this time of year, combined with subtle vanilla flavor.
2 tbsp unsalted butter, melted
2 tbsp fresh lemon juice (from 1 large lemon)
2 tbsp sugar
1 vanilla bean, halved lengthwise and scraped, OR 1 tsp pure vanilla extract
4 firm, ripe peaches (1 to 1 1/2 pounds total), halved and pitted
1 package, 5 to 6 oz, raspberries
1 pint vanilla iced cream
Preheat oven to 400F
In a large, shallow baking dish, combine butter, lemon juice, sugar, and vanilla. Add peaches, turning to coat all sides with butter mixture, and 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 half-way through. Whisk in 1 to 2 tbsp warm water if cooking liquid is too thick to drizzle. Serve peaches (warm or room temperature) with raspberries and vanilla iced cream, drizzled with cooking liquid.
I brought this dish to a reunion, but doubled the recipe. To double:
1/4 cup butter
1/4 cup lemon juice (1 1/2 to 2 large lemons)
1/4 cup sugar
1 1/2 tsp vanilla extract
8 peaches, quartered and pitted
1 pint raspberries
1 gallon vanilla iced cream
Follow same directions for baking as above, but turn peaches once during cooking. Cooking times might vary.
