Hot Roast Peaches in Butterscotch Sauce - Helen's Fuss Free Flavours (2024)

Published on July 12, 2007 by Helen Best-Shaw 2 Comments
Last Updated on August 30, 2023

Sweet, succulent roast summer peaches pair beautifully with this hot butterscotch sauce for a comforting but elegant dessert that’s great for entertaining.

Hot peaches in butterscotch sauce

Peaches are one of the most indulgent of fruits, sweet and fragrant, and full of flavour. It’s almost a shame to cook with them, but for this recipe, I am happy to make an exception.

See also

• If you don’t like to keep the skins on, read my article on how to blanch and peel peaches
• Peach gin makes a lovely addition to co*cktails.
• For a really special drink, why not make this peach and hibiscus gin?

Fresh fruit and a hot sauce is a great combination on dull, damp summer evenings, when you want a hot pudding, or at any time of year when you can get the fruit.

The sauce may be a little naughty, but this hot peach dessert is mostly fruit, so give yourself permission to indulge.

My hot roast peaches in butterscotch sauce are quick and easy to make, so it is no trouble to rustle up a tempting dessert for impromptu entertaining. It only takes a few minutes and is very good for using up odd bits of fruit that are a little overripe. You can cut off any bad bits and still make something wonderful.

The simple sauce butterscotch sauce can be made in advance and if you don’t have peaches, you can substitute other stone fruit such as nectarines and plums. (In fact, the sauce is just as good over ice cream, or even eaten straight from the jar with a spoon. I may or may not have done this!)

Serve your hot roast peaches drizzled with the warm butterscotch sauce, and if you want an extra flourish, add clotted cream or vanilla ice cream for the perfect finish to a great meal.

Why make hot peaches in butterscotch sauce

• a quick and easy dessert

• simple but impressive for entertaining

• tastes divine

• make the most of imperfect fruit

Roast peaches in butterscotch sauce – ingredients

• fresh peaches – Ripe and ideally in good condition. I have kept the skins on but if you prefer not to (especially if you think they have been sprayed), blanch and peel them first.

• light soft brown sugar – nothing too dark, as you don’t want to overpower the peaches

• butter – unsalted, or you can use salted and then use the sea salt very sparingly

• double or heavy cream – The real thing. I know some people use cream substitutes because they reject dairy products altogether, but I avoid these because of the overrefined oils they contain.

• vanilla extract – or vanilla bean paste (avoid vanilla ‘essence’ as it will contain artificial flavouring)

• sea salt – just a pinch – who doesn’t love a lightly salted butterscotch?

• honey (optional, not shown) – for roasting the peaches

How to make peaches in butterscotch sauce – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Step One – Cut the peaches in half, twist to separate, and discard the stones, using a knife if necessary to cut them out. There is no need to peel them.

Place the peach halves in a buttered dish, with half a teaspoon of sugar or a drizzle of honey in the centre of each. Bake the peaches at Gas Mark 4/180°C/350°F for 12–20 minutes.

Helen’s Fuss Free Tip

If you have a mix of under ripe and over ripe peaches, then put the under ripe ones in first.Bake for 7 minutes and then add the ripe ones and continue for a further 10-15mins.

Step Two – Throw all the remaining ingredients into the pan, and heat slowly, stirring all the time. Simmer for five minutes until you have a thick and glossy sauce.

Serve immediately, drizzling the peaches with the hot sauce while they are still warm.

Serving suggestion

Serve this dish simply as it comes, or with delicious homemade vanilla ice cream or clotted cream.

Dress it up with a crumble of amaretti biscuits for extra texture, or serve the biscuits on the side.

Cool your baked/roast peaches in butterscotch sauce and add them to all sorts of dessert recipes. They would be lovely on a creamy rice pudding or as a cheesecake topping for a more substantial pud.

Variations

• Nectarines can be swapped for peaches but you can go further and try this recipe with other fruit such as plums or a mix of stone fruit.

• Add a cardamon pod to the roasting fruit for an extra layer of flavour. Remove before adding the sauce.

• Add a shot of whisky to the sauce.

Storage

Fridge – The sauce can be made in advance and kept covered in the fridge. Any leftovers of sauce and fruit can be kept in the fridge for up to three days. I don’t recommend freezing.

Hints and tips

• If you want to remove the skins from the peaches, blanch them and peel before you roast them.

• The sauce should be cooked slowly, so use a diffuser if you have trouble keeping the temperature low on your cooker.

• You can make the sauce a day or two in advance and microwave it to reheat at the last minute if you prefer, making the recipe more hands-off for when you are entertaining.

FAQs

More fruity desserts

• Roasted plums – simply delicious

• Easy stewed rhubarb – the first fruit of the year

• Pimms strawberry syllabub – a little indulgence

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5 from 2 votes

Hot Roast Peaches in Butterscotch Sauce

For a simple, elegant and delicious hot peach dessert that's easy to make, you can't beat these roast peaches in butterscotch sauce. So simple, it's the perfect combination of fresh and sumptuous.

Servings: 2

Author: Helen Best-Shaw

Prep Time5 minutes mins

See Also

Simple and Delicious Southern Spiced Peaches Recipe - MeMaws Southern Kitchen

Cook Time20 minutes mins

Total Time25 minutes mins

Ingredients

• 4 peaches
• 40 g light brown sugar
• 25 g butter (unsalted or adjust the amount of sea salt)
• 40 g double cream
• half tsp vanilla extract/paste
• 1 pinch sea salt

Optional

• 1 tbsp honey (to use instead of sugar to roast the peaches)

Instructions

• Cut the peaches in half, twist to separate, and discard the stones, using a knife if necessary to cut them out. There is no need to peel them.

  4 peaches

• Place the peach halves in a buttered dish, with half a teaspoon of sugar or a drizzle of honey in the centre of each. Bake the peaches at Gas Mark 4/180°C/350°F for 12–20 minutes.

  40 g light brown sugar, 1 tbsp honey

• Throw all the remaining ingredients into the pan, and heat slowly, stirring all the time. Simmer for five minutes until you have a thick and glossy sauce.

  25 g butter, 40 g double cream, 40 g light brown sugar, half tsp vanilla extract/paste, 1 pinch sea salt

• Serve immediately, drizzling the peaches with the hot sauce while they are still warm.

Notes

Storage

Fridge – The sauce can be made in advance and kept covered in the fridge. Any leftovers of sauce and fruit can be kept in the fridge for up to three days. I don’t recommend freezing.

Hints and tips

• If you want to remove the skins from the peaches, blanch them and peel before you roast them.

• The sauce should be started slowly, so use a diffuser if you have trouble keeping the temperature low on your cooker.

• You can make the sauce a day or two in advance and microwave it to reheat at the last minute if you prefer, making the recipe more hands-off for when you are entertaining.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Hot Roast Peaches in Butterscotch Sauce

Amount Per Serving

Calories 360Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 49mg16%

Sodium 150mg7%

Potassium 415mg12%

Carbohydrates 50g17%

Fiber 5g21%

Sugar 45g50%

Protein 3g6%

Vitamin A 1584IU32%

Vitamin C 12mg15%

Calcium 45mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert

Keyword: Hot Peaches in Butterscotch Sauce

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