Directions

1. Preheat the oven to 425° F. Line a rimmed baking sheet with baking parchment; set aside.

2. Prepare the peaches  Combine the turmeric, cinnamon, salt, and sugar in a large bowl. Add olive oil and whisk until a paste forms.

3. Add the peaches to the bowl and gently toss them, thoroughly coating each piece with spice paste. Transfer the peaches to the prepared baking sheet and arrange them, not touching each other, with one cut side down. Roast until the peaches are beginning to release juices and the side touching the parchment is browned, about 15 minutes.
4. Remove the baking sheet from the oven and cool on the pan for 5–10 minutes (this rest allows the flavors to meld). Squeeze the lemon wedge over the peaches.

5. Make the ginger whipped cream Combine the cream, honey, ginger, and a small pinch of salt (about ⅛ teaspoon) in a high-sided bowl. Whip the cream until stiff peaks form.

6. Serve Place 3–4 peach quarters into individual bowls. Top with a sprinkle of black pepper and a generous spoonful of ginger whipped cream. Serve warm.

7. Change it up, make it savory! Make a savory appetizer of spice-roasted peaches and creamy feta cheese. Serve them warm with crusty bread or hearty crackers. (Skip the whipped cream.)

8. When making the spice paste, add ½ teaspoon smoked paprika. Coat the peaches as instructed above. Break 8 ounces of feta into large chunks; set aside.
9. Roast the peaches as instructed above, but at the 10-minute mark, remove the baking sheet from the oven and scatter the feta over the peaches. Return the baking sheet to the oven, and continue roasting until the peaches are browned and the feta is melting. Transfer the fruit and cheese to a serving dish and drizzle generously with olive oil and sprinkle with Maras chile flakes and a pinch of sea salt.