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Nutmeg Baked Peaches

Nutmeg Baked Peaches – Forkwise recipe card (illustration, no photo yet)
BreakfastAmerican⏱ 25 minServes 6EasyGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 6 ripe peaches
  • 6 tsp sugar
  • 3 tsp butter
  • Lemon juice
  • Whole nutmeg, for grating

Method

  1. Heat the oven to 180°C (350°F). Peel, halve and stone the peaches and set them in a shallow dish, cut side up.
  2. Fill each hollow with ½ tsp sugar, ¼ tsp butter, a few drops of lemon juice and a little grated nutmeg.
  3. Bake until tender, about 20 minutes.

Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Baked Peaches”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.