We made these back in the summer when we had a surfeit of peaches and decided to make a Roman-inspired dessert. They were very tasty and simple, and relatively healthy (at least compared to a pound cake).
The original recipe is here:
Baked Honey Cinnamon Peaches
From The Skinny Fork
2 large, ripe peaches
2 tablespoons butter
1/2 teaspoon cinnamon
2 tablespoons honey
- Preheat oven to 350ºF. Line a baking pan with aluminum foil.
- Cut peaches in half and remove the stone.
- On top of each peach half, place 1/2 tablespoon butter, a pinch of cinnamon, and 1/2 tablespoon honey. (The amounts really don’t need to be that precise.)
- Bake for 20-30 minutes, or until the peaches are golden brown and soft.