There is nothing quite like a fresh peach.  One bite into the soft fuzzy skin and I am in heaven!  Full of juice and sweet fruity flesh, peaches remind me of warm summer evenings no matter what the time of year may be.  This summer has been particularly amazing for peaches and now is the time to enjoy.  Many stores and farmers markets are overflowing with fresh peaches and have them on sale.

While I love peach pie and peach cobbler, sometimes I like to keep things simple.  This recipe for Bourbon Roasted Peaches is what I make when I want a decadent dessert without all the fussing of pie crusts or crumbles.  Served fresh from the oven, with an added boozy kick of bourbon, this is the perfect dessert when you want a little slice of summer.

peach closeup

If you are new to bourbon and don’t have a fancy bottle in your cabinet, don’t worry!  Simply pick up a 50mL single-serving bottle at your local liquor store (they are usually found at the checkout counter).  I have made these treasures with both Maker’s Mark and Jesse James Bourbon with wonderful results.

Once cooked down, the sharp bite of the bourbon is diffused and you are left with the sweet and rich flavors of oak and honey.  This serves as the base for glaze.  Blended with creamy butter and the woody flavor of maple syrup, the rich glaze protects the flesh of the peach while roasting.  Add a dash of sea salt and you have the perfect blend of salty and sweet.

Serve with a large scoop of vanilla ice cream, garnish with some mint leaves and enjoy!

Additional Tip:  If peaches are firm when you buy, placed them in a paper bag for 1-2 days to help them ripen.

Bourbon Roasted Peaches

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2

Serving Size: One peach


  • 2 peaches, washed
  • 1 Tablespoon butter
  • 3 Tablespoons Bourbon
  • 1/4 cup Grade A Maple Syrup
  • A dash of sea salt
  • 2 scoops of vanilla ice cream
  • Mint leaves (optional for garnish)


  1. Preheat oven to 400°F.
  2. Cut peaches in half lengthwise and remove pit. Place face down in oven safe dish.
  3. In a small sauté pan, melt butter over medium heat. Whisk in bourbon, maple syrup and salt.
  4. Bring liquid to a boil and reduce heat to simmer. Allow mixture to reduce down to a thick syrup, approximately 6-8 minutes.
  5. Pour over peaches and place dish in oven.
  6. After 10 minutes, remove pan and turn peaches over. Spoon the glaze over the fruit and into the hollow making sure the flesh is covered with glaze. Return pan to oven.
  7. Continue to roast until fruit is tender, approximately 20-25 minutes total.
  8. Let stand 5 minutes before serving. Serve with a large scoop of vanilla ice cream.

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