Sweet, juicy, and just the right amount of fancy, these roasted peaches with rosemary and walnuts are a late-summer dream.

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What You'll Need for These Roasted Peaches
🍽 Recipe

Baked stone fruit = the ultimate late-summer treat.
It's that perfect little bridge between hot, sunny days and the cozy vibes of fall.

These roasted peaches with rosemary and walnuts are juicy, elegant, and juuust fancy enough to serve when you want to impress. Everyone will rave about them… and psst, it is totally ok to keep your little secret that this took you barely any time to pull off.

What You'll Need for These Roasted Peaches

First up: Peaches.
They should be ripe and delicious. Roasting (or grilling) brings out their sweetness in the best way.

Then: A little sweetener.
Just one teaspoon per half peach is plenty to take this from "snack" to "yes, this is dessert." I like using a liquid sweetener, either agave syrup or maple syrup, sometimes rice syrup if the peaches are uber sweet on their own (rice syrupe is less sweet than the other liquid sweeteners).

Next: Rosemary.
Yep, the herb. You usually see it hanging out with roasted potatoes (and we love it there), but it's incredibly heavenly with fruit. Fragrant, and just earthy enough to balance all that juicy sweetness.

And finally: Walnuts.
They toast up in the oven and add the perfect crunchy, slightly bitter, nutty finish.

The combination of all these ingredients is enexpected, a little fancy, and totally delicious.

Ok, this one's on repeat for me lately - it's just so simple, so good. And with peach season almost over, I'm grabbing the last ripe beauties while I still can.

One more batch of this golden goodness before we roll into fall? Absolutely yes.

🍽 Recipe

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