Roasted Peaches with Ice Cream

Roasted peach ready to top.

My Facebook friend Anne Luck Gervasi mentioned a  recipe recently for grilled peach splits, and I checked out the recipe on the blog. I had some nice peaches that my friend Jeanette had brought. I did not fire up the grill to make these, but I roasted them in a 375 degree oven.  The original recipe called for a crumb topping and for whipped cream.  I chose not to use either of those, although I'm sure they would have been delicious.  I just opted for the caramel sauce and the peaches and bought ice cream (vanilla from Local Fresh). And although the recipe calls for 4 peaches I used only two.  I can eat one today (It's Sunday) and save three for family or friends that might drop in. 
Lovely fresh peaches from Jeanette. 
First I made the caramel sauce. 

Caramel Sauce:
2/3 cup granulated sugar
2/3 cup heavy or whipping cream
1 tablespoon bourbon or l teaspoon vanilla extract
1/4 teaspoon salt

Place sugar in bottom of a medium, heavy saucepan.  Set over medium heat until the sugar begins to melt.  Use a spoon or spatula to stir to ensure it melts evenly.  Continue to stir until the melted sugar takes on an amber color.  Remove from heat and carefully stir in cream, just a little drizzle at first.  If the sugar solidifies, return the saucepan to the stove over medium-low heat until the sugar melts again.  Let caramel sauce cool slightly before adding bourbon or vanilla and salt. 
Heat the sugar until melted.
This is the amber color that you want.
Cream and bourbon ready to add.
Sauce will keep in fridge for about a week. 

Store caramel sauce in a glass container for up to 1 week in the fridge.  Rewarm to loosen the caramel into a sauce consistency, as needed.  If using within a couple of hours, you can leave it out.

Butter for baking sheet (I lined the baking sheet with parchment paper.)
4 large firm-ripe peaches, free stone, halved and pitted
2 to 3 tablespoons maple syrup
1 teaspoon cinnamon sugar, or just cinnamon to prinkle

Heat oven to 375 degrees.  Butter a parchment lined baking sheet.  Brush peach halves with maple syrup and sprinkle with cinnamon or cinnamon sugar.  Place cut side down on baking sheet.  Roast for 30 to 35 minutes.

Butter the parchment paper.
Glaze the peach halves with maple syrup and sprinkle a bit of cinnamon sugar on them.

Ready for the oven

To Serve:  Place a peach half, face up, in a shallow bowl.  Top with ice cream and drizzle with caramel sauce.

Ready to garnish.

Add small scoop of vanilla ice cream.
Drizzle with the caramel sauce.
Ready to enjoy.  And enjoy I did. 

I  think this must be the first time I ever made caramel sauce.  I won't buy any in the future, because it is so easy to make, and it will keep a week in the fridge.  I really like caramel sauce on ice cream.  I don't usually use salt, but I think caramel sauce does require salt. 

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