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Caramelised Peaches with Raspberry Sauce |
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| Serves 4 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
4 peaches
2 tbsp clear honey
2 tbsp unsalted butter
1 vanilla pod, split
vanilla ice-cream (optional)
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For the sauce
350g raspberries
1 tbsp fresh lemon or lime juice
about 2 tbsp icing sugar
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A Hugh Fearnley-Whittingstall recipe |
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Preheat the oven to 220C/425F/gas mark 7. Halve the
peaches, remove the stones, then place the fruit in an
ovenproof dish, cut side up. Brush with the honey and
place a scrap of butter in each one. With a small, sharp
knife, scrape the seeds from the vanilla pod and smear
them over the peaches. Snip the vanilla into eight pieces
and put a piece in each peach half. Bake for 15-20 minutes
until tender and slightly caramelised.
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While the peaches are cooking,
make the raspberry sauce. Purée half the raspberries in a
blender with a splash of water. Press through a sieve to
remove the seeds, then stir in the lemon or lime juice and
icing sugar to taste.
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When you're ready to serve,
arrange two hot peach halves on each plate, spoon over the
raspberry sauce and scatter with the remaining
raspberries. If you like, you can also add a scoop of
vanilla ice-cream.
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