Roast peaches with fruit salsa

Roast peaches with fruit salsa

By
From
100 Best Cakes and Desserts
Serves
4
Photographer
Mark Roper

This is a summer treat to make when peaches are at their best. If you wish, replace the peaches with apricots, the strawberries with raspberries and the Kirsch with Drambuie.

Ingredients

Quantity Ingredient
1 banana
6 large strawberries
1/4 pineapple, peeled and cored
1 orange, juiced
1 tablespoon finely grated lemon zest
80g caster sugar
40g brown sugar
4 soft, ripe peaches
30g butter, chopped
60ml kirsch

Method

  1. Preheat the oven to 200°C. Butter an oval ovenproof dish that is large enough to hold the eight peach halves.
  2. Dice the banana, strawberries and pineapple and combine with the orange juice, lemon zest, half the caster sugar and half the brown sugar.
  3. Add the diced fruit to the prepared dish. Place the peaches, skin-side down, on top of the diced fruit. Sprinkle with the remaining brown sugar and caster sugar and dot with small knobs of butter.
  4. Bake for 20 minutes or until the peaches are cooked.
  5. Bring the Kirsch to the boil in a small saucepan. Pour the hot Kirsch over the hot peaches and light with a match. The Kirsch and peaches must be very hot for the Kirsch to ignite. Serve immediately.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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