Peaches and Cream

Preheat oven to 375 .

Lightly grease a small casserole dish (8×8 or so) with non-stick cooking spray or oil. Put the sliced peaches in the dish. Sprinkle peach slices with the lemon juice.

In a small saucepan over low heat, combine the butter, maple syrup, cinnamon, pumpkin pie spice, and sea salt. Heat and whisk together until the butter is melted. Pour over the peaches and cover dish with a sheet of aluminum foil.

Bake covered for 15 minutes. Remove cover and continue baking until the peaches are at desired tenderness, about 15 minutes more.

Remove from the oven and allow to rest, uncovered, for 5-10 minutes before serving. This allows the syrup time to thicken slightly.

In ice cream dishes or even in wine glasses, place a scoop of vanilla ice cream. Ladle some of the hot peaches and syrup over top. Serve immediately.

To store leftover peaches, cool completely before refrigerating in a sealed container. Leftovers can be eaten rewarmed or cold.

In addition to serving over ice cream, these peaches are yummy served hot over pancakes or waffles.

I always hope for some leftovers as the peaches are great chilled then stirred into vanilla or plain yogurt the next day!