This is a yummy summer dessert when peaches and apricots are in season. If you cant find both ripe at the same time, just use either peaches or apricots. It makes for a sweet, light dessert that I think works well after an indulgent meal.


  • 6 ripe peaches
  • 12 ripe apricots
  • 2 tablespoons butter, finely diced
  • 6 tablespoons maple syrup
  • 2 teaspoons fresh thyme leaves, chopped


Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.

Slice the peaches in half and take out the pits, then do the same with the apricots. Arrange the fruit, hollow side up, on the baking sheet. Divide the butter evenly between the hollowed-out peach and apricot halves.

Drizzle the maple syrup over the fruit and sprinkle the fresh thyme on top.

Bake in the oven for 25 minutes, until bubbling hot and turning golden. This is heaven served with vanilla ice cream, with cream poured over the top, or simply on their own!

Serves 6

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Submitted 5/14/13.
Source: Food: Vegetarian Home Cooking by Mary McCartney
Submitted By: b smith

Maple Syrup Baked Peaches and Apricots