Vanilla-Roasted Peaches with Raspberries

Adapted from Martha Stewart

Makes four servings

If the liquid in the bottom of the dish is too thick to drizzle, whisk in 1 to 2 tablespoons warm water.

Ingredients

2 tablespoons unsalted butter, melted

Juice of one lemon

2 tablespoons sugar

1 teaspoon vanilla

4 large peaches, halved and pitted

1 package raspberries

Directions

1. Preheat oven to 400 degrees. In a large baking dish, combine butter, juice, sugar and vanilla. Add peaches and coat with butter mixture. Arrange cut-side down in dish in a single layer.

2. Bake about 15 minutes, then brush with liquid. Baking another 10 to 15 minutes, or until peaches are tender and liquid turns to a syrup.

3. Serve warm peaches with fresh raspberries and accompaniment of choice. (See suggestions below.) Drizzle with syrup.

Serving suggestions:

* Warm pound cake.

* Vanilla ice cream.

* Slice of plain cheesecake.

* Shortbread.

* Creme fraiche.

* Warmed, and plain.

By Confabulation in the Kitchen