Sheet Pan Baked Balsamic Peaches with Fresh Maple Whipped Cream

One pan cooking isn’t limited to making dinners easy. Sheet pan baked peaches make short work of a flavorful dessert. Maple syrup and balsamic vinegar glaze adds a surprising complexity to the palate. The freshly made maple-infused whipped cream topping is refreshingly sweet and balances out the dish. This sheet pan recipe can easily be doubled. Enjoy!

Tips for Making Oven Baked Peaches

• Peaches may be baked, then chilled in the fridge ahead of time for a refreshing warm weather treat.
• Reusable Silpat-type silicone sheet pan mats help keep cleanup easy and are also great for baking cookies. I use the reasonably priced Amazon model.

Ingredients for Baked Peaches and Maple Whipped Cream

4 large peaches, cut in half, pits removed
2 T. balsamic vinegar
2 t. ground cinnamon (+ more for garnish)
2½ T. real maple syrup, divided
½ cup heavy whipping cream

How to Make Oven Baked Peaches with Fresh Whipped Cream

1. Place top oven rack in the center position and preheat oven to 350°F. Line a large, rimmed baking sheet with parchment paper or a silicone baking sheet.
2. Arrange peach halves on the baking sheet and spread the balsamic vinegar over the exposed surface of the peaches with a pastry brush. Sprinkle the ground cinnamon on top.
3. Drizzle two tablespoons maple syrup over the peaches, using a pastry brush to cover the entire surface of each peach half.
4. Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the peaches are tender and warmed through.
5. While the peaches are baking, pour the heavy cream into a medium mixing bowl or stand mixer and beat until fluffy. Add the remaining maple syrup and continue beating until well combined.
6. Remove the peaches from the oven and serve warm topped with a dollop of the maple whipped cream and a sprinkle of cinnamon, if desired. Enjoy!