Ingredients:

  • 3 large ripe peaches (approx. 1.5 lbs / 680g), halved and pitted
  • 1 tbsp (14g) unsalted butter, melted
  • 2 tbsp (42g) honey
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1g) ground ginger
  • 1 pinch (0.5g) sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C). Slice the peaches in half and remove the pits. Place them cut-side up in a 9x9 inch baking dish, ensuring they are snug but not overlapping.
  2. In a small bowl, whisk together the melted butter, honey, cinnamon, ginger, and salt.
  3. Use a pastry brush to coat the flesh of each peach generously, allowing the glaze to pool slightly in the center where the pit once was.
  4. Bake for 25–30 minutes until the edges soften and the glaze bubbles into a thick, mahogany-colored syrup. The peaches should be tender when pierced with a fork.