Roasted Peaches

Summer is over as far as I'm concerned. Sure, the kids are still in camp and the weather's still hot and balmy. The lawn still requires weekly mowing, and my children are all tanned and healthy-looking.

But as far as I'm concerned, summer's over and done with. I had my little bit of vacation time (no complaints; it was lovely), spent loads of time with the kids, and caught up on my cookbook reading.

Now I'm back at work. Sitting at my desk for what seems like 24 hours a day (it isn't). Spending endless hours in meetings and conferences.

The only thing that feels like summer is the produce. The lovely tomatoes. The fresh herbs on my patio. The abundance of zucchini. And the peaches. Oh, my, the peaches.

As long as there are peaches, there's still a bit of summer left for me. Here's a simple way to enjoy them.

Roasted Peaches

5 small peaches
1 tablespoon butter
1-2 tablespoons sugar (use white, brown, or turbinado)
cinnamon, if desired

Preheat the oven to 425* and line a baking sheet with parchment paper.

Peel the peaches. My hands-down favorite way to do this is using the Kuhn Rikon Piranha Y Peeler. It requires ZERO fuss, ZERO water boiling, and ZERO patience. You just peel the peaches like you would any other fruit. Ingenious.

Cut the peaches in half and remove the stones. Lay them out on your baking sheet - hollow sides UP.

Put a nice large dot of butter into each peach half, and then sprinkle some sugar over the butter dots. (Use as much sugar as you like, depending how sweet you like 'em and how sweet they started.)

Sprinkle with a bit of cinnamon, if you like.

Roast for about 25 minutes, till the butter is bubbling and the fruit seems to be getting a bit soft. Eat hot or warm, with yogurt, ice cream, or unadorned. (Refrigerate leftovers and rewarm before serving.)

Linking this up to Mingle Monday, Weekend Bloggy Reading, Seasonal Potluck, Real Food Wednesday, Pennywise Platter Thursday, and Fit and Fabulous Fridays.