Peaches and raspberries are two of my favourite tastes of
summer… so what better than combining them with a touch of vanilla? Last week I tried this out on two lots of
unsuspecting friends to universal approval.
Baked Peaches with
Vanilla and Raspberries
Serves 4
4 large peaches, peeled and cut into quarters or halves,
stone removed
1 vanilla pod, split lengthwise or ½ tsp Heilala vanilla
paste2 tbsp lemon juice
2 tbsp sugar
1 tbsp raspberry liqueur (Crème de Framboise)
2 tbsp butter, melted
1 cup fresh raspberries
The peaches should be ripe, but on the firm side. Once peeled, place into a baking dish that
will fit them in a snug single layer and toss with the lemon juice and sugar. At this stage, you can pop them into the
fridge until 30 minutes before you are ready to cook them.
Preheat the oven to around 200 degrees, and melt the
butter. Gently toss together with the
peaches and raspberry liqueur. At this
stage, I try to arrange them cut side up, and then pop into the oven for 10
minutes, then turn and baste with the juices, and cook for another 10 minutes. They should still keep their shape – if they
are very ripe, you may need to drop the cooking time by a few minutes each
side.
Remove from the oven and sprinkle the raspberries over
the top. Spoon into dishes, using up ALL the juices and serve
with vanilla icecream.
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