Cinnamon honey roasted peaches

Bake up some freshly harvested peaches and complete this dessert plate with a delicate touch of honey and cinnamon.



  1. Melt the butter in a large sauté pan over medium heat. Add the peaches and allow them to be coated with the butter and slightly warmed. Once warm remove the peaches (keep the pan for later) and place on a baking tray lined with parchment paper. The peaches should be cut side down and skin side up. Drizzle the peaches with the honey and half of the cinnamon. Place the tray in a 500 degree preheat oven until the skin on the peaches starts to blister (wrinkle). Now remove from the oven and while they are hot gently remove the skins.
  2. Now return the pan to the heat and add the cream brown sugar and remaining cinnamon. Bring to a simmer and allow to slightly thicken. Return you roasted; skinless peaches to the pan and using a spoon baste the peaches in the thinking sauce. Once the peaches have a nice glaze from the sauce. Remove from the heat and serve immediately garnish with the fresh basil.