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Tall glass of roasted peach espresso with caramelized peach half, brown sugar syrup, and cream float over ice

Roasted Peach Espresso with Brown Sugar Glaze

Oven-roasted peaches caramelized with brown sugar, layered with double espresso and ice for a smoky-sweet summer coffee drink.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 drinks
Course: Coffee Drink
Cuisine: Espresso-Based Drink
Calories: 185
Ingredients Method Notes

Ingredients
  

Roasted Peaches
  • 2 ripe but firm yellow peaches, halved and pitted large; about 200 g each
  • 2 tbsp dark brown sugar
  • 1 tsp unsalted butter cut into small pieces
  • 1 pinch ground cinnamon optional
  • 0.5 tsp vanilla extract
Espresso Drink
  • 2 double espresso shots x 60 ml; pulled medium-dark, one per glass
  • 1 cup ice cubes divided between 2 glasses
  • 2 tbsp heavy cream or oat creamer optional, to float on top

Method
 

Roast the Peaches
  1. Heat the oven to 200 C / 390 F. Place the peach halves cut-side up in a small baking dish or oven-safe skillet.
  2. Score the cut surface of each peach in a shallow crosshatch pattern with a knife, cutting about 5 mm deep. This helps the sugar absorb faster.
  3. Mix the dark brown sugar and vanilla extract together in a small bowl, then spoon it evenly over the cut surface of each peach. Place a small piece of butter on each half and add a pinch of cinnamon if using.
  4. Roast for 15 to 18 minutes until the edges are slightly wrinkled, the cut surface is golden-amber, and a knife slides in with a little resistance at the center. Do not roast until fully soft or the fruit will fall apart when scooped.
  5. Remove from the oven and rest in the pan for 5 minutes. The peaches will continue releasing juice as they cool, forming the syrup you'll use in the drink.
Assemble the Drinks
  1. Fill 2 tall glasses with ice cubes, dividing them evenly.
  2. Carefully scoop one roasted peach half into each glass, cut-side up, and spoon all the syrup from the pan equally over both.
  3. Pull a double espresso shot (60 ml / 2 oz) per glass directly over the ice and peach. The hot shot will chill quickly as it hits the ice and mix with the syrup at the bottom.
  4. If using cream, float 1 tablespoon of heavy cream or oat creamer over the back of a spoon on top of each glass. Serve immediately.

Notes

  • Roast peaches cut-side up so the sugar pools in the hollow and caramelizes rather than burning on the pan.
  • A double shot is 60 ml / 2 oz - a single shot gets lost behind the peach sweetness.
  • Pat peach halves dry with a paper towel before adding sugar if they feel wet on the surface.
  • Dark brown sugar over light brown gives a molasses depth that holds up to espresso bitterness.
  • Chill your serving glass in the freezer for 10 minutes before assembling to slow ice melt.