Roasted Peaches with Honey and Cinnamon
Roasted peaches with honey and cinnamon are a warm, tender reminder of late-summer kitchens and sun-warmed fruit. This simple dessert caramelizes the peaches’ natural sugars and pairs them with the cozy spice of cinnamon and the floral sweetness of honey, making every bite feel like a small celebration. For another honey-forward pairing that works beautifully alongside fruit desserts, see honey-garlic sausage and sweet potatoes for inspiration on balancing sweet-savory contrasts.
Why make this recipe
If you’re tired of fussy desserts that demand hours and dozens of bowls, this recipe solves that problem: quick to assemble, forgiving in technique, and astonishingly delicious. Roasted peaches with honey and cinnamon transform basic ingredients into something elegant — no pastry required — and they’re effortless to scale up for a dinner party or scale down for a quiet night in.
Step-by-Step Guide to Making Roasted Peaches with Honey and Cinnamon
What you’ll need (Ingredients)
- Fresh peaches — ripe but still slightly firm (4 medium peaches)
- Honey — 2–3 tablespoons, more to taste
- Cinnamon — 1/2 to 1 teaspoon ground cinnamon (adjust per preference)
- Vanilla ice cream — for serving (optional, but recommended)
Prep and assembly
- Preheat the oven to 400°F (200°C).
- Cut the peaches in half and remove the pits.
- Place the peach halves on a baking sheet, cut-side up.
- Drizzle honey over the peaches and sprinkle with cinnamon.
- Roast in the oven for about 15–20 minutes, until they are caramelized and soft.
- Serve warm with a scoop of vanilla ice cream on top.
Detailed notes on each step
- Preheat the oven: A reliably hot oven (400°F / 200°C) encourages caramelization on the peach surface while keeping the interior soft and juicy. If you’re using a convection setting, reduce the temperature by about 25°F (15°C) and check a few minutes earlier.
- Halving and pitting: Use a small paring knife to slice the peaches along the natural seam, then twist the halves apart and pop the pit out. If the peaches are stubborn, a spoon can help lever the pit free.
- Baking sheet and arrangement: Line the baking sheet with parchment or a silicone mat for easier cleanup. Arrange the peach halves cut-side up so the juices and honey pool and caramelize rather than run off.
- Honey drizzle: Use a mild-flavored honey if you want the peach flavor to shine; darker wildflower or buckwheat honeys will add deeper, more complex notes.
- Cinnamon sprinkle: A light hand is best on the first try — you can always add more after roasting. For a warm, fragrant touch, try using Ceylon cinnamon for its delicate, floral profile instead of the stronger Cassia cinnamon.
- Roast timing: 15–20 minutes is a guideline; check at 12–15 minutes if your peaches are very ripe. Look for edges that are slightly caramelized and flesh that yields when gently pressed with a fork.
- Serving with ice cream: The contrast between warm roasted peach and cold vanilla ice cream is classic. For extra texture, add a handful of toasted nuts, a drizzle more honey, or a sprinkle of flaky sea salt.
Why this technique works
Roasting intensifies the natural sugars in the peaches by evaporating a little moisture and encouraging Maillard-like browning on exposed surfaces. Honey adds both sweetness and a sticky glaze that caramelizes, while cinnamon tempers and deepens the flavor profile. The result is a dessert that’s balanced between fruit-forward brightness and comforting warmth.
Best Way to Store Roasted Peaches with Honey and Cinnamon
- Refrigerator: Store roasted peaches in an airtight container for 3–4 days at 40°F (4°C).
- Freezer: For longer storage, place cooled peaches in a single layer on a baking sheet to flash-freeze, then transfer to a freezer-safe container or bag; they keep well for up to 2 months at 0°F (-18°C).
- Reheat: Thaw in the refrigerator if frozen, then reheat gently in a 350°F (175°C) oven for 8–10 minutes or microwave in 20–30 second bursts until warm.
Serving Suggestions for Roasted Peaches with Honey and Cinnamon
- Classic warm dessert: Serve one or two peach halves per person with a generous scoop of vanilla ice cream. Drizzle any pan juices back over the peaches and ice cream for extra flavor.
- Breakfast upgrade: Chop roasted peaches and spoon them over Greek yogurt, granola, or oatmeal for a luxurious morning treat.
- Elegant plate: Add a dollop of mascarpone or crème fraîche and a sprinkle of toasted almonds or pistachios. Finish with a few drops of high-quality extra-virgin olive oil for a surprising depth.
- Boozy twist: Splash a tablespoon of bourbon or dark rum over the peaches just before serving for an adult-friendly indulgence.
Tips to make Roasted Peaches with Honey and Cinnamon
- Choose peaches that are ripe but not mushy — they should give slightly under gentle pressure.
- Warm the honey slightly on the stove or in the microwave for 5–8 seconds before drizzling; it will flow better and coat the fruit evenly.
- If you like a bit of caramelization on both sides, roast cut-side up for most of the time, then flip for the last 2–3 minutes under the broiler while watching carefully.
Variations
- Grilled variation: Instead of roasting, brush peach halves with a thin layer of oil and grill cut-side down over medium-high heat for 2–3 minutes until char marks appear, then flip and brush with honey and cinnamon. This adds smoky char to the sweetness.
- Spiced and boozy: Add a pinch of nutmeg and a tablespoon of dark rum or brandy to the honey before drizzling. The spirits will caramelize and add warm complexity once roasted.
Cooking tips and technique focus (paragraph with emphasis)
A gentle focus on ripeness will make the biggest difference: choose peaches that are fragrant and slightly soft to the touch but still hold their shape. Overripe peaches will become too mushy when roasted, while underripe ones won’t sweeten properly. If they’re a little underripe, try adding a touch more honey and a few extra minutes in the oven to coax out their sugars.
Frequently Asked Questions
Q: How can I tell when the peaches are done?
A: The flesh should be tender and give slightly to a fork, and the edges should show light caramelization. Juices will be bubbling gently around the cut edges. If you roast 15 minutes and they’re still firm, add another 3–5 minutes and check again.
Q: Can I use frozen peaches?
A: Yes. Thaw frozen peach halves completely and pat dry to remove excess moisture before roasting; they may need a few extra minutes in the oven. For best texture, use frozen peaches that were flash-frozen at peak ripeness.
Q: Is honey necessary, or can I use sugar?
A: Honey adds floral complexity and helps form a sticky glaze; however, you can substitute 1–2 tablespoons of brown sugar or maple syrup for a different but still delicious result.
What to pair with roasted peaches
- Cheese: Soft cheeses such as burrata, mascarpone, or ricotta pair beautifully; their creaminess balances the peaches’ sweetness.
- Nuts: A sprinkle of toasted almonds, walnuts, or pecans adds crunchy contrast.
- Savory balance: Serve alongside pork tenderloin, grilled chicken, or a salad with bitter greens and a citrus vinaigrette for a complete meal that leverages sweet-savory contrast.
Troubleshooting common issues
- Peaches too wet: If the baking sheet has too many juices and the peaches are poaching rather than roasting, drain excess liquid halfway through and continue roasting on a clean sheet to encourage caramelization.
- Honey burned: If the honey begins to smoke or burn, reduce oven temperature slightly next time and use a milder honey.
- Not sweet enough: Choose riper peaches next time or finish with an extra drizzle of honey and a sprinkle of coarse sugar before serving.
A note about cinnamon and complementary spices
Cinnamon is the anchor spice here; try pairing it with a whisper of ground ginger or cardamom for an exotic lift. Ceylon cinnamon is milder and more nuanced, while Cassia offers a robust, warming kick — use whichever fits your mood.
Make-ahead and entertaining
Roast peaches up to a day in advance and gently reheat in a 350°F (175°C) oven for 8–10 minutes. You can also roast a large tray for entertaining and keep the pan warm in a low oven until guests are ready to serve. Arrange roasted peaches on a platter with small bowls of vanilla ice cream, toasted nuts, and a bit of cinnamon sugar so guests can customize their dessert.
Nutrition and portioning
Peaches are naturally low in calories and high in vitamins A and C; the addition of honey increases sweetness and calories, so portion according to the occasion. One medium peach half with a small scoop of ice cream is a satisfying single-serve dessert; multiply portions as needed. For a lighter option, serve without ice cream and with a dollop of Greek yogurt instead.
Pairing drinks
- Nonalcoholic: Sparkling water with a squeeze of lemon complements the sweetness. Rooibos or lightly sweetened iced tea are also excellent.
- Alcoholic: A late-harvest Riesling, Moscato d’Asti, or a chilled glass of Prosecco pairs well. For richer flavor, try a small measure of aged rum or tawny port poured alongside the dish.
Serving warm vs. room temperature
Roasted peaches are best served warm to hot — the temperature contrast with cold ice cream is a key part of the appeal. If you prefer room-temperature desserts for an outdoor meal, roast them and let them cool to room temperature before serving, then add a small scoop of room-temperature whipped cream or mascarpone instead of ice cream.
Final presentation ideas
- Rustic: Leave the peaches in their halves, drizzle with honey, dust with cinnamon, and place a scoop of ice cream in each well.
- Refined: Slice the roasted peaches, fan them on a dessert plate, add a quenelle of mascarpone, and garnish with micro-mint leaves and shaved toasted almonds.
FAQs recap (bold question style)
Can I use nectarines instead of peaches?
Yes — nectarines roast in much the same way and offer a slightly firmer, smooth skin that some prefer.
Will the skin come off when roasted?
The skin usually remains intact and softens; you can remove it after roasting if you prefer a skinless texture, but it’s not necessary.
How do I prevent the peaches from sticking to the pan?
Line the baking sheet with parchment paper, a silicone mat, or lightly oil the pan. For easier cleanup, use a rimmed baking sheet to catch juices.
Conclusion
Roasted peaches with honey and cinnamon are a timeless, easy dessert that showcases ripe fruit at its best. For inspiration on similar honey-forward fruit preparations, check out this take on baked peaches at Kopiaste’s easy baked peaches with honey & cinnamon, and for a grilled approach with honey, see this grilled peaches recipe with honey for smoky, caramelized variations.
Enjoy your peaches — simple ingredients, minimal fuss, maximum nostalgia.
Print
Roasted Peaches with Honey and Cinnamon
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm dessert featuring caramelized peaches drizzled with honey and sprinkled with cinnamon, served ideally with vanilla ice cream.
Ingredients
- 4 medium fresh peaches, ripe but slightly firm
- 2–3 tablespoons honey, more to taste
- 1/2 to 1 teaspoon ground cinnamon (adjust per preference)
- Vanilla ice cream, for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the peaches in half and remove the pits.
- Place the peach halves on a baking sheet, cut-side up.
- Drizzle honey over the peaches and sprinkle with cinnamon.
- Roast in the oven for about 15–20 minutes, until caramelized and soft.
- Serve warm with a scoop of vanilla ice cream on top.
Notes
For best results, use ripe but not mushy peaches. Consider warming honey slightly before use for better flow.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 peach half with ice cream
- Calories: 150
- Sugar: 20g
- Sodium: 5mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg
Keywords: peach dessert, roasted peaches, honey dessert, cinnamon dessert, summer dessert
