Desserts/ Diary-free/ Vegan

Baked Peaches

Peaches season has been already full on, hence we are ‘bringing’ you on the plate Baked Peaches. This is probably one of the quickest and easiest dessert recipes. This recipe is very handy – firstly in season, when there is an abundance of fresh and ripe peaches available, grown locally and at a very good price. Secondly, if you are cooking a three course meal for a family or have a dinner party.  Baked Peaches are so fast to make (even if you increase the quantity), you can prepare them ahead of time and just to pop in to the oven when it’s time. This dish is also great if your guests ate to much, you can serve an elegant small servings of just half of the peach per person. (Just to admit, when I tested this recipe I ate 3 halves at one go, straight from the tray, no plate or fork …they were so delicious!).

This dessert is juicy, light and refined sugar free. Natural sweetness comes from the peaches and maple syrup. Alternatively, for no vegan version you can use honey. Also, there are many options to adjust this recipe to whatever is in your cupboard. You can replace pistachios with some other nuts, like almonds or pine nuts. Or try using basil instead of lemon thyme. Experiment, bake and enjoy!

Baked Peaches

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Prep Time: 10 minutes Cooking Time: 20 minutes


  • 6 peaches
  • 2 tbsp maple syrup + a bit more for serving
  • 1 tsp lemon zest
  • 0,5 tsp vanilla essence
  • 6 large or 12 small cinnamon sticks (or use ground cinnamon instead)
  • 12 anise stars
  • 60g / 0.5 cup unsalted pistachio kernels
  • few springs lemon thyme



Preheat oven to 400F / 200C / gas mark 6 and line baking tray (or baking dish) with a baking parchment.


Cut peaches in half and remove the pit. Line halves skin side down on the baking tray.


In a small bowl mix together the maple syrup, lemon zest and vanilla. Using little spoon or brush glaze each halve with the mixture (put a bit more in the hollow of each peach).


Place one cinnamon stick (if large break in a half) and one anise star on the top of each half.


Put to the oven and bake for 20 minutes. Check after around 15 minutes by piercing with the fork. The peaches should be tender and soft, but not mushy.


While the peaches are in the oven chop lemon thyme and pistachios.


Once peaches are ready take them out from the oven and serve warm. Arrange halves on the plates, sprinkle each half with a bit of lemon thyme and a generous amount of chopped pistachios. Drizzle over some more maple syrop if you like.


BOOST THIS RECIPE - drizzle peaches with thaini (Vegan option) or serve with a dollop of greek yoghurt, ricotta or mascarpone (Vegetarian option). TIP - eat leftovers for breakfast with some porridge, natural yogurt or slice of toast.

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