@lioness @sandytoes14
Hi,
I’ve been roasting peaches for many years..use them with yogurt, oatmeal or in salads or by themselves. Have them as a side for dinner with something like pork chops.
Oven is at 450 and I usually halve the peaches, pit them and either coat them with a mix of balsamic vinegar
and cream or usually with coconut sugar and cinnamon sprinkle and a small amt of olive oil or a light spray of avacado oil.
Takes about 15 or 20 minutes. You can slip the skin off once they are cool if you want.

I roast grapes and pineapple a lot along with root veggies. Satisfies my sweet tooth. Roasted grapefruit slices once for an arugula and goat cheese salad....very special. There’s enough water in these fruits so a minimal amount of olive is needed.

I’ll throw anything in a high heat oven....I cook my boneless chicken breasts at 450....10 to 12 minutes each side....spray with avacado oil and coat with bagel seasoning and a tiny bit of breadcrumbs and then spray oil lightly again. Really press those seasonings into the chicken. Let it rest and it is browned and succulent....never dried out.

Talking about food again....hmmm....favorite subject👨‍🍳

Regards from rainy FL Mary