Rosemary-roasted peaches with salted caramel sauce
Roast
Roasting
During peak peach season, you can never have too many good recipes in your rotation. Here, I've taken one of my favorite methods of cooking peaches and put a new spin on it. You start by making a rosemary sugar in the food processor (I like to use raw sugar here for its complexity). Then, you sprinkle the sugar, along with a little salt, on halved peaches; the salt not only enhances their natural sweetness, but it also pulls out moisture to help them caramelize. After a few minutes on the stove top and a blast in a hot oven, the peaches emerge beautifully browned, glistening with juice, and dotted with bright flecks of rosemary. To make a good thing even better, try these peaches with salted caramel sauce, which plays well with the rosemary and with the natural caramel notes of the peaches. Drizzle the sauce over the roasted peaches, making sure you serve extra on the side. Vanilla ice cream is optional, but highly recommended.
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