Roast Peaches with Crème Fraîche


It’s peach season! Obviously if you find a perfectly ripe peach or nectarine the only allowable way to eat it is hunched over the sink, before someone else finds it. But when they are just shy of perfect, or you have bought more than you really needed because they looked so good and it’s been all year since you had a good peach, this is a wonderful way to make them shine.

You could also make a lovely summer breakfast of this by serving the roasted fruit with some thick yoghurt and a little granola.

This takes no time to put together, but if you like you can assemble the peaches in advance, then cover and refrigerate for up to 8 hours before roasting.

You can prepare apricots or plums in the same way, but you may need to reduce the cooking time considerably, and I would serve at least two fruits per person.


  • Ripe peaches or nectarines, one per person

For each peach:

  • 2 tiny chunks of butter
  • 1-2 teaspoons light brown sugar
  • Ground cinnamon, to taste
  • Ground cardamom, to taste
  • A little splash of water
  • Approx 30ml cream
  • Approx 30ml crème fraîche
  • Dash of vanilla extract
  • A few amaretti, almond thins, or other crisp biscuits, to serve


Preheat the oven to 190°C. Lightly butter an oven dish that just fits all the fruit. Cut the peaches/nectarines in half and remove the stones. Eat a sliver of peach to see how sweet they are. Arrange the peach halves in the oven dish. Where the stone of the peach was, place a little piece of butter. Depending on how sweet your fruit is, sprinkle the top of each peach half with between ½ and 1 teaspoon of sugar. Sprinkle a little cinnamon and cardamom over the fruit and add a splash of water to the bottom of the dish. Roast in the preheated oven for about 30 minutes, or until the sugar has caramelised and the fruit is fully tender but not yet mushy.

While the peaches are roasting, prepare your cream. In a small mixing bowl, whip the cream, crème fraîche, and vanilla extract until soft peaks form. Assemble the biscuits, whipped crème fraîche, and serving plates. When the peaches are ready, arrange on the serving plates with a spoonful of the crème fraîche mixture. You can either crush your biscuits and sprinkle them over the top, or simply serve alongside.


Assembling the ingredients.
Halve and stone the fruit.
Place in the dish and add the butter, sugar, spices, etc.
While the peaches cook, prepare the cream.
All measured out.
Whipped to soft peaks.
Peaches ready to serve.
Peaches, cream, and biscuits assembled and ready to serve.

2 thoughts on “Roast Peaches with Crème Fraîche”

  1. They do say that the only way to eat a mango is in the bath. In the 60s of the last century, my mother used to core out cooking apples, fill the hole with butter and demerara sugar and bake like your peaches. A hardy alternative for Northerners. But b’godde those peaches are good.


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