Roasted golden peaches with rosé champagne

Roasted golden peaches with rosé champagne

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
10 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
6 golden peaches, halved and stoned
20ml butter, melted
20g icing sugar
400ml rose champagne

Method

  1. Preheat your oven to 180°C. Arrange the peach halves, skin side up, in a roasting pan. Brush with the melted butter and sprinkle with icing sugar. Roast for 10 minutes until the skins loosen and the peaches are tender.
  2. Remove from the oven and slip off the skins while still warm. Allow to cool, then refrigerate until chilled. When ready to serve, slice the peaches into thin slivers and arrange in dessert bowls. At the table, pour on the champagne and serve straight away.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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