Slow-Roasted Spiced Peaches

MAKES ABOUT 1 CUP • PREP TIME: 10 minutes • COOK TIME: 1½ hours

I owe this one to my mom, who taught me all about peaches, in her own inimitable style. Didn’t matter what peach dish she was making—peach kuchen, peach cake, peach you-name-it—Mom had a scrumptious way with peaches. These peaches are simple and absolutely intoxicating; take peaches at the height of their season and toss them with cinnamon, ginger, and just a spritz of lemon juice. You’ll find yourself making excuses to be in the kitchen while these goodies roast, cause they just smell soooooo good. 

1 tablespoon Grade A Dark Amber maple syrup
1 1/2 teaspoons extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1 teaspoon freshly grated ginger, or 1½ teaspoons ground
4 peaches, peeled and sliced
2 teaspoons very thinly sliced fresh mint

Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.

Put the maple syrup, olive oil, lemon juice, salt, cinnamon, and ginger in a large bowl and whisk to combine. Add the peaches and stir gently until they are well coated.

Spread the peaches on the lined baking sheet in a single layer. Bake for about 1 1/2 hours, until the peaches are moist and about a third their original size, stirring and redistributing them halfway through the baking time. Let cool for 5 minutes, then transfer the peaches and any remaining juices to a bowl. Gently stir in the mint, then let sit for 5 minutes for the flavors to meld. Serve warm or at room temperature.

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. 

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