Naturally Sweet Roasted Peaches with Nuts & Fruit
This recipe came together during one of those "what can I make with what I have?" moments. It turned out to be one of the easiest and most elevated desserts I’ve made in a long time. It’s naturally sweet, full of texture, and ready in under 15 minutes.
What makes it even better is how well it fits into a more intentional, health-focused way of eating. Inspired by the principles in Eat, Drink, and Be Healthy by Dr. Walter Willett, this dish avoids added sugar and flour. It’s made entirely with whole fruit, crunchy nuts, and a touch of tangy pomegranate molasses I discovered on https://shop.themediterraneandish.com/
This version is written to serve two people, perfect for a light dessert or a cozy evening treat. If you're cooking for a group or want to make this for a dinner party, it scales beautifully. You can double or triple the ingredients with no problem. I’ve tested it in larger batches too, and it works just as well.
Ingredients
2 ripe peaches, sliced or halved
Dried fruit – I used figs and apricots, but dates or golden raisins would work too.
2 dried figs, chopped
2 dried apricots, chopped
2–3 Tbsp chopped hazelnuts or almonds (or both)
1 tsp pomegranate molasses (or up to 2 tsp if you prefer more sweetness)
1/2 tsp vanilla extract
Optional: pinch of cinnamon or cardamom
Optional: squeeze of fresh lemon juice
Optional garnish: toasted sesame seeds, fresh mint, or Greek yogurt
Want the ingredient amounts for 4 or more? Leave a comment below and I’ll be happy to share the larger version with you.
Preheat your oven
Set your convection oven to 375°F (190°C).
Line a small baking dish or sheet with parchment paper for easy cleanup.
No convection oven? No problem. Just set your oven to 400°F and roast for about 12 to 15 minutes, or until the fruit is soft and golden around the edges.
Prepare the peaches
Wash and slice the peaches (or halve/quarter and remove the pit).
Optional: sprinkle with a pinch of cinnamon or cardamom.
Arrange them in a single layer in the baking dish.
Add dried fruit
Chop the dried figs and apricots.
Scatter them over and around the peaches so they can warm and soften during roasting.
Roast the fruit
Roast in the convection oven for 8–10 minutes, or until peaches are tender and slightly caramelized and the dried fruit is plump.
Toast the nuts (while peaches roast)
Heat a dry stainless steel pan over medium-low heat.
Add chopped hazelnuts or almonds (no oil needed).
Stir or shake the pan frequently to prevent burning.
Toast for 3–5 minutes, until fragrant and lightly golden.
Transfer to a plate immediately to cool. (Optional: rub hazelnuts in a clean towel to remove loose skins.)
Roughly chop the nuts once cooled
Make the glaze
In a small bowl, whisk together:
1 tsp pomegranate molasses
1/2 tsp vanilla extract
Optional: a tiny splash of warm water to thin, or a squeeze of lemon juice if needed
Set aside.
Assemble and serve
Remove peaches and fruit from the oven.
Drizzle the warm fruit with the pomegranate-vanilla glaze.
Sprinkle with the toasted nuts.
Optional final touches:
A small squeeze of lemon juice for brightness (I usually mix this in with the glaze when making it)
A dusting of toasted sesame seeds
A spoonful of Greek yogurt or a sprig of mint
