Roasted caramelised peaches

Roasted caramelised peaches

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How I cook
Serves
6
Photographer
Jason Lowe

Food to be eaten outdoors should not involve too much effort. After all, a picnic by its very nature is a relaxed and lazy affair. There is little work involved here but the final result is lovely. The peaches have a scent of summer about them and slip down your throat irresistibly. This is one of those desserts that works well served chilled – the peaches are sweeter, firmer and cleaner tasting savoured this way.

Ingredients

Quantity Ingredient
6 peaches
6 tablespoons pedro ximénez sherry
6 tablespoons soft brown sugar
1 lemon, pared zest
1 vanilla pod, split in half lengthways

Method

  1. Preheat the oven to 200°C. Using a small sharp knife, cut the peaches in half and carefully prise out the stone. Lay the peach halves, rounded side down, in a roasting tray in which they fit quite snugly. Drizzle the sherry evenly over them and sprinkle with the brown sugar. Tuck in the strips of lemon zest and vanilla pod.
  2. Cover with foil, sealing it tightly under the rim of the roasting tray, and place on the middle shelf of the oven. Roast for 10 minutes, then remove the foil and roast uncovered for a further 10 minutes – the peaches should be soft, slightly sticky and a rich caramel colour. Allow to cool to room temperature, then cover and refrigerate until well chilled.
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