Roasted Peaches with Vanilla Whipped Cream and Balsamic Glaze Recipe

Roasted Peaches with Vanilla Whipped Cream and Balsamic Glaze Recipe

In continuation of this week’s peach recipe theme I bring you the final installment. And fittingly, it is a dessert dish. These roasted Peaches with Vanilla Whipped Cream and Balsamic Glaze are easy and SO seasonally delicious.

A few weeks ago an Italian food imports company, Tantillo Foods, sent me a care package of goodies to sample. It included Italian olive oils, canned tomatoes and citrus juices. It also had a most prized item (in my opinion), balsamic “bliss” vinegar from Modena, Italy. I used this vinegar in this particular recipe to drizzle over the top of the dessert. It’s the finishing touch.

The areas of Modena and Reggio Emilia in Italy develop balsamic vinegar that are aged to become very sweet, thick and syrupy in consistency. A little goes a long way with this vinegar but, it’s a lovely topper for some dishes. This type of vinegar is great on top of sharp cheese, fish, fruit, and vegetables.

Back to the dessert. For the inauguration of peach season, this recipe is an easy, light, and sophisticated. The fluffy whipped cream is balanced out by the tart, velvety balsamic. The peaches become almost creamy when roasted with a dash of olive oil. All these flavors come together for one spectacular treat. You’ll dazzle your dinner guests with this simplistic summer dish.

You can buy the exact balsamic I’ve been tasting here:


…all for the love of the dish


Roasted Peaches with Vanilla Whipped Cream and Balsamic Glaze Recipe

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4 servings


  • Roasted Peaches:
  • 5 peaches
  • 1 tbsp olive oil
  • drizzle of Modena Balsamic Vinegar
  • Vanilla Whipped Cream:
  • 1, 16oz container of heavy whipping cream
  • 2 1/2 tbsp of sugar
  • 1 tbsp vanilla (I prefer Nielsen Massey)


  1. Preheat your oven to 450 degrees.
  2. Slice peaches and toss with 1 tbsp of olive oil. Lay out on a baking sheet.
  3. Bake for 20-25 minutes or until just slightly browned and caramelized, but still hold a little crunch. You don’t want them too soft or they will turn to mush and lose their shape.
  4. Meanwhile, whip your heavy whipping cream until there are stiff peaks in the cream (you’ll know once it becomes a “cool whip” like consistency that it is done). Add sugar and vanilla (I highly recommend Nielsen Massey products…their vanilla really is superior) and whip again quickly to combine. Refrigerate until ready to use.
  5. Top the warm peaches with a dallop of whipped cream and drizzle your balsamic.
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