Roasted Peaches with Yogurt and Berries #2 Peaches 8 Ways

In 1860 Brampton was one of the largest peach plantations on Maryland’s Eastern Shore. Today all the fruit trees are gone but not our love for peaches. Every year during the season we try to offer something with peaches for breakfast or afternoon tea. Roasting peaches brings out their sweetness and this recipe can be used for breakfast or for dessert. Serves 4

2  large ripe peaches, make sure they are not too soft but they need to be ripe.
2 Tbs. sugar
a pinch of freshly grated nutmeg
1/3 cup fat free Greek yogurt
2 Tbs. real maple syrup
a smidgen of freshly grated nutmeg
1/2 cup fresh blueberries, blackberries, raspberries or a mixture of them all
1 tsp. real maple syrup

Preheat oven to 425 degrees Fahrenheit.
Spray a 8×8 Pyrex dish with pan coating. Set aside.
Peel peaches with a sharp knife and cut them in half. Remove the stone. Put peach halves into a bowl and sprinkle with sugar and nutmeg. Turn each half until nicely coated with sugar. Place peaches into pyrex dish cut side down and put into oven for 20 to 30 min. until you feel no resistance when poking the peaches with a knife. The time can vary according to the size and ripeness of the peaches. Please start checking after 15 min.
While the peaches are in the oven mix the yogurt, maple syrup and smidgen of grated nutmeg. Set aside.
Rinse blueberries and add them to a small bowl and coat them with the one teaspoon of maple syrup.
When the peaches are soft and slightly caramelized remove them from the oven and set them on a cooling rack until they are cold.
Arrange each peach half on a small plate cut side up, add a dollop of yogurt and sprinkle with the prepared berries. Serve and enjoy!

Danielle Hanscom
Brampton Bed and Breakfast Inn

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