Broiled Peach Halves With Raspberry Puree
Juicy broiled peach halves topped with fragrant cinnamon and rum, served with a smooth raspberry puree—an elegant, fruity dessert perfect for summer gatherings or special occasions.
Ingredients
Instructions
- Place raspberries, sugar, and lemon juice in an electric blender and puree until smooth.
- Strain the puree to remove seeds; cover and chill.
- Arrange peach halves cut side up in an 8 x 8-inch baking dish.
- Combine brown sugar and cinnamon; sprinkle evenly over each peach half.
- Sprinkle peaches with rum and dot with margarine.
- Broil peaches until hot and bubbly, approximately 10 minutes.
- Place each peach half on individual dessert plates and top with chilled raspberry puree; serve immediately.
Tips & Substitutions
For a richer flavor, try adding a splash of vanilla extract to the raspberry puree. If you prefer a lower sugar option, substitute honey or agave syrup for the sugar in the puree. Make sure to choose ripe peaches for the best sweetness and texture. You can also experiment with different fruits like nectarines or plums for variation.
Serving Suggestions
These broiled peach halves are delightful on their own, but you can serve them with a scoop of vanilla ice cream or whipped cream for an indulgent treat. They also pair beautifully with granola for a breakfast option. For added texture, consider serving alongside a light salad, such as a Dill Cucumber salad, for a refreshing contrast.
Storage & Reheating
If you have leftovers, store the peach halves and raspberry puree separately in airtight containers in the refrigerator. They should be consumed within 2-3 days for the best flavor and texture. To reheat the peaches, place them under the broiler for a few minutes until warmed through, but avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Broiled Peach Halves With Raspberry Puree contains roughly 388 calories, with 5g protein, 60g carbohydrates, and 16g fat. It is an excellent source of vitamin C (50% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of protein and calcium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen raspberries for the puree?
Yes, frozen raspberries work well for the puree. Just make sure to thaw them completely before blending. Drain any excess liquid to avoid a watery consistency in your sauce. The flavor will still be delicious, making it a great option when fresh raspberries are out of season.
Can I make this recipe vegan?
Certainly! To make this recipe vegan, substitute margarine with coconut oil or a plant-based butter alternative. You can also use maple syrup or agave nectar instead of sugar in the raspberry puree, which will keep the dish entirely plant-based while maintaining great flavor.
How do I know when the peaches are done broiling?
The peaches are done broiling when they are hot and bubbly, typically after about 10 minutes. Look for a lightly caramelized top and a soft texture. Keep an eye on them to prevent burning, as broiling can quickly change the cooking process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).