Ingredients:

  • 4 large ripe peaches (halved and pitted)
  • 4 tbsp (55g) unsalted butter, melted
  • 1/2 cup (100g) packed light brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 tbsp (15ml) fresh lemon juice
  • 1 pint (473ml) vanilla bean ice cream
  • 2 tbsp (15g) toasted sliced almonds
  • Fresh mint leaves

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Slice the peaches in half and remove the pits.
  3. Arrange the peaches cut-side up in a 9x13 inch baking dish, ensuring they aren't crowded.
  4. Drizzle the lemon juice evenly over the exposed fruit to brighten the flavor and prevent oxidation.
  5. In a small bowl, whisk together the melted butter, brown sugar, cinnamon, and salt until a thick paste forms.
  6. Spoon the cinnamon-sugar mixture evenly into the center of each peach half, pressing it down slightly.
  7. Bake for 25 to 30 minutes until the peaches are fork-tender and the sugar has transformed into a bubbling, mahogany-colored syrup.
  8. Remove the dish from the oven and let it sit for 2 minutes to allow the syrup to thicken slightly.
  9. Place two warm peach halves on each serving plate.
  10. Immediately scoop a generous ball of frozen vanilla bean ice cream directly onto the hot peaches.
  11. Spoon the remaining syrup from the pan over the ice cream and top with toasted almonds and a mint leaf.