Vanilla peaches with pistachio crumble

Vanilla peaches with pistachio crumble

By
From
The Green Kitchen
Serves
5
Photographer
Johanna Frenkel

When I was a kid my dad used to set bananas on fire in the frying pan by pouring alcohol on them. It was a little stunt he had and we were madly impressed every time. We asked him to do it often, even though we actually weren’t too fond of the taste of the bananas. Today I have grown to love those flavours. I don’t set my peaches on fire, but I think they make a pretty good dessert anyway.

Ingredients

Quantity Ingredient
5 ripe peaches
4 tablespoons dry vermouth
4 tablespoons honey
1 vanilla pod
60g shelled pistachios, finely chopped
vanilla ice cream, yoghurt or mascarpone, to serve

Method

  1. Preheat the oven to 200°C.
  2. Cut each peach in half and remove the stone. Place the halves on a baking tray, cut side upwards.
  3. Put the vermouth and honey in a small bowl. Cut the vanilla pod in half, scrape out the seeds and add to the bowl. Whisk until combined. Add the pistachios to the bowl and stir.
  4. Scoop a teaspoon of the honey-drenched nuts into the pit of each peach. Drizzle the remaining vermouth mixture over the peaches, until they are all covered. Bake for about 20 minutes, or until very soft and slightly golden.
  5. Serve with vanilla ice cream, yoghurt or mascarpone.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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