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NST kitchen · dessert

Roasted cinnamon peaches with vanilla yoghurt

Warm peach halves roasted with cinnamon and brown sugar, served beside cold vanilla yoghurt. The contrast makes a simple fruit dessert feel special.

  • vegetarian
Prep (est.)
10 min
Cook (est.)
25 min
Total (est.)
45 min
Base servings
2

Total includes 10 minutes waiting time.

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Serving illustration of two roasted cinnamon peach halves over thick vanilla yoghurt with amber roasting juices.
Serving illustration, not a photograph.Serving illustration, not a photographed cooking result. Portions and appearance are illustrative; actual results may vary.Original NST visual

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Get everything ready

Ingredients

Original recipe: 2

One fixed batch makes 2 servings. Keep the listed quantities, pan and method unchanged. For more, repeat the full batch; for fewer, follow the recipe's storage guidance for unused portions.

Ingredients for 2 servings.

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You will need

  • Oven and oven gloves
  • 20 × 20 cm metal roasting tin, not glass or ceramic
  • Kitchen scales and measuring spoons
  • Knife, board, small bowl and spoon

Let's make it

The method

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0 of 5 steps marked

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  1. Step 1. Prepare the peaches

    Heat the oven to 190°C conventional / 170°C fan. Wash the peaches, halve them carefully and remove the stones. Weigh 300 g of prepared fruit and arrange cut-side up in one layer in the metal roasting tin.

  2. Step 2. Add the cinnamon butter

    Mix the butter, brown sugar and cinnamon. Divide over the cut sides of the peaches. Pour 30 ml of the measured water into the base of the tin, around rather than over the fruit.

  3. Step 3. Roast

    Roast for about 20–25 minutes until a knife slips easily into the peach flesh and the juices bubble. Firmer peaches may need longer. If the tin dries out, warm the reserved 15 ml water and add it carefully at the side, keeping clear of steam. Use the specified metal tin, not hot glass or ceramic.

  4. Step 4. Mix the yoghurt

    Stir the vanilla extract into the yoghurt, then return it to the fridge while the peaches finish roasting.

  5. Step 5. Rest and serve

    Let the peaches stand for 10 minutes. Divide the yoghurt between two bowls, add the warm peaches and spoon over their juices. Check the fruit and syrup are a comfortable temperature before eating.

Make it work for you

Swaps & variations

  • Use the same prepared weight of nectarine halves instead of peaches; check tenderness rather than relying on the same cooking time.
  • Plain pasteurised yoghurt can replace Greek yoghurt at the same weight; it will be less thick.
  • A suitable plant-based yoghurt changes the allergens; the butter still contains milk unless separately replaced.

Recipe notes & sources

Sources support the points stated below; they are not evidence that NST has cooked or tested this recipe.

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