I’m sorry to hear that Genevieve. I understand that tastes differ and you can definitely adjust the olive oil next time. I know it’s disappointing to try a new recipe and not have it work out, so I am sorry that happened here!
I’m trying to eat heart healthy so I did just 1 tsp of honey and 1 tsp of sugar. After I took the peaches out of the oven the syrup tasted salty, but it tasted fine when I paired the peaches and sauce with greek yogurt. So if reducing the sugar consider reducing the salt as well.
I haven’t made this recipe once, twice, or even thrice. I’ve made it FOUR TIMES.
It is INCREDIBLE. It is a delicious and wholesome treat. To the folks making it for the first time: make sure you let your peaches (or nectarines – I usually use nectarines) RIPEN for a day or two before cooking. It will make them baby soft and delicious.
I use: rum, brown sugar, and olive oil. I also add a dash extra salt because I like the flavor contrast.
THANK YOU for this spectacular and decadent recipe!!
Hi Kevin! Not sure if you saw this but it was in the blog post. No need to peel! Also you’ll see in the photos that the skins are still on. Makes it much easier to prepare! Hope you enjoy it!
I made this recipe with ripe Fredericksburg, TX peaches and Treaty Oak Ghost Hill Texas bourbon. Yum! Then lightly toasted crostini, added a schmear of fig & black pepper goat cheese, and topped with the baked peaches. Sweet, savory, and delicious!
I used butter instead of olive oil and rum as my alcohol. I topped mine with whipped cream, but my son said it was excellent with Noosa vanilla yogurt. I had one hot right out of the oven, but I liked the second one much better that was just slightly warm.
These were super-easy and so delicious…my family was fighting over the last ones! I ended up using melted butter instead of the olive oil. My kids loved them with vanilla Greek yogurt!
Absolutely 💯 scrumptious!!! 😋 My choices from this recipe included the syrup & brown sugar, and then topped the baked deliciousness with vanilla ice cream. I literally scooped up every single drop I could. My taste buds are definitely very happy! 😊
Fourteen people for a diabetic’s birthday dinner and I decided not to have cake. I used 10 peaches, tripled the sauce recipe, and served with no sugar vanilla ice cream (the diabetic got a sauce made with a substitute sweetener). Every single guest raved about this dessert.
Delicious and so easy. I had two lovely Colorado peaches I didn’t want to waste so turned this into dessert for the two of us. Adjusted all the ingredients, of course. I was curious about the olive oil instead of butter, but it was fruity, as you indicated. I used some Tamarind liqueur we bought on Curacao and the tiny taste of tamarind added to the peach flavor. Thanks, Erin. Another winner.
Looks great! I want to make these for a Christmas Crepe Brunch Bar. Could I slice the peaches some before baking them for least time or slice them afterwards? What would you suggest? Ty
Made it but olive oil is tooo much. Otherwise very nice
I’m sorry to hear that Genevieve. I understand that tastes differ and you can definitely adjust the olive oil next time. I know it’s disappointing to try a new recipe and not have it work out, so I am sorry that happened here!
I’m trying to eat heart healthy so I did just 1 tsp of honey and 1 tsp of sugar. After I took the peaches out of the oven the syrup tasted salty, but it tasted fine when I paired the peaches and sauce with greek yogurt. So if reducing the sugar consider reducing the salt as well.
Hi Sharon! So glad you enjoyed the recipe! Thank you for this kind review and review!
I haven’t made this recipe once, twice, or even thrice. I’ve made it FOUR TIMES.
It is INCREDIBLE. It is a delicious and wholesome treat. To the folks making it for the first time: make sure you let your peaches (or nectarines – I usually use nectarines) RIPEN for a day or two before cooking. It will make them baby soft and delicious.
I use: rum, brown sugar, and olive oil. I also add a dash extra salt because I like the flavor contrast.
THANK YOU for this spectacular and decadent recipe!!
Hi MaryMAT! So glad you enjoyed the recipe! Thank you for this kind review!
Nice recipe.
The guidelines is also easy. Thanks.
Hope you enjoy it Ray!
Do you peel the peaches before baking ?
Hi Kevin! Not sure if you saw this but it was in the blog post. No need to peel! Also you’ll see in the photos that the skins are still on. Makes it much easier to prepare! Hope you enjoy it!
These peaches look addictive. I am gonna try them soon. thanks for sharing!
I hope you enjoy the recipe, Deepti!
I made this recipe with ripe Fredericksburg, TX peaches and Treaty Oak Ghost Hill Texas bourbon. Yum! Then lightly toasted crostini, added a schmear of fig & black pepper goat cheese, and topped with the baked peaches. Sweet, savory, and delicious!
Hi Elisabeth! So glad you enjoyed the recipe! Thank you for this kind review!
I used butter instead of olive oil and rum as my alcohol. I topped mine with whipped cream, but my son said it was excellent with Noosa vanilla yogurt. I had one hot right out of the oven, but I liked the second one much better that was just slightly warm.
Hi Yvette! So glad you enjoyed it! Thank you for this kind review!
These were super-easy and so delicious…my family was fighting over the last ones! I ended up using melted butter instead of the olive oil. My kids loved them with vanilla Greek yogurt!
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
Home run. Paired it with chilled coconut milk and it was just beyond.
Hi CC! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely 💯 scrumptious!!! 😋 My choices from this recipe included the syrup & brown sugar, and then topped the baked deliciousness with vanilla ice cream. I literally scooped up every single drop I could. My taste buds are definitely very happy! 😊
Hi Pam! So glad you enjoyed the recipe! Thank you for this kind review!
Fourteen people for a diabetic’s birthday dinner and I decided not to have cake. I used 10 peaches, tripled the sauce recipe, and served with no sugar vanilla ice cream (the diabetic got a sauce made with a substitute sweetener). Every single guest raved about this dessert.
Hi Jean! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! I used bourbon instead of brandy. I will definitely be making this again.
Hi Kathy! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely delicious. I didn’t have maple syrup, so used honey. No leftovers!
Hi Linda! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely delicious. Thank you!
Hi Mitzy! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe is really easy and so good!
Hi Molly! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious and so easy. I had two lovely Colorado peaches I didn’t want to waste so turned this into dessert for the two of us. Adjusted all the ingredients, of course. I was curious about the olive oil instead of butter, but it was fruity, as you indicated. I used some Tamarind liqueur we bought on Curacao and the tiny taste of tamarind added to the peach flavor. Thanks, Erin. Another winner.
Hi Barb! So glad you enjoyed the recipe! Thank you for this kind review!
I love this recipe! So easy and with ingredients you would already have on hand. I’ve made this many times.
Hi Shelly! So glad you enjoyed the recipe! Thank you for this kind review!
Looks great! I want to make these for a Christmas Crepe Brunch Bar. Could I slice the peaches some before baking them for least time or slice them afterwards? What would you suggest? Ty
Hi Beverly! You could do that, it would likely need less time to bake. Enjoy!
so easy and delicious! I doubled everything for a dinner I made for a bunch of friends- 5 minutes of prep and it was enjoyed by everyone. Thank you!
Yay! Thanks Rachel!