Seasonal saffron roasted peaches

Peaches are undoubtedly one of the most hotly awaited summer fruits. Now win the midst of peach harvesting season, and therefore, in one of the best moments to eat this so very healthy fruit.


A tip so that your peaches are tastier, do not place in the refrigerator for a couple of days in order to ripen a little and gain flavour, and afterwards, place into the refrigerator that way the peaches will have a longer shelf life. You’ll indeed notice the difference.


It’s a safe bet that you have eaten the peaches with skin, without skin, in syrup … but perhaps you have never dreamt of eating roasted peaches. Even if you’re not a genius in the kitchen, this recipe is perfect for you. It’s very easy to prepare, perhaps the most difficult task that you will have to tackle is peeling and slicing the peaches. And, you don’t even need an oven.  Are you game?



  • 4 large peaches (ripe but firm)
  • 1 lemon
  • 10 grams butter
  • 1 tablespoon EVOO
  • 2 teaspoons honey
  • 3 or 4 saffron strands



First, peel the peaches and cut into approximately 6 slices each.. One method for peeling peaches more easily is to scald the peaches in boiling water for only half a minute, wait 5 seconds and exert pressure using one’s fingers. This Japanese Twitter user, in this short video shows the results.

Then, thoroughly clean the lemon and grate the peel. Cut the peel free lemon, also into 6 slices.


In a large saucepan and heat the butter, olive oil and lemon peel over low heat. When hot,  add the peach slices to the saucepan. Place the slices side by side, not heaped on top of each other, in order to have a single layer and that all the peach slices cover the bottom of the saucepan.


Combine the honey and saffron with a couple of tablespoons of water and pour over  the peaches. Also add the lemon wedges.


Now we only have to wait for 20 or 25 minutes for the peaches to be cooked. Simmer over low heat, without covering or stirring. After this time, the peaches should be soft, without coming apart.


Set aside at room temperature for at least 2 hours prior to serving. Don’t forget to add the peaches’ leftover juices which have remained in the saucepan. As a serving suggestion, serve the peaches with ice cream and some mint leaves.


If you liked cooking the fruit this way, you may also be interested in our saffron honey roasted apricots recipe. Tell us which recipe you have decided on our Facebook, Instagram and Twitter social networks.

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