A really quick and easy dessert which makes the most of ripe summer peaches
Ingredients
- 4 peaches, halved, and stones removed
- 150ml (¼ pint) dessert wine (we used Browns Orange Muscat Flora)
- 30g (1oz) macaroons, amaretti biscuits, or ratafia biscuits, crushed
- ½tsp ground cinnamon
- 1tbsp runny honey
- 15g (½oz) butter, softened
- 125g (4oz) redcurrants
- 200g pot clotted cream
WEIGHT CONVERTER
Method
- Heat the oven to gas mark 6 or 200°C. Arrange the halved peaches, cut-side up, in an ovenproof dish and pour the dessert wine over.
- Mix the crushed biscuits with the cinnamon, honey and butter. Spoon the filling into each peach half.
- Scatter the redcurrants over the top and bake for 15 mins, until the peaches are tender. Serve with dollops of clotted cream.
Whizz the biscuits in a mini-processor and combine with the cinnamon, honey and butter for a speedy way to make the filling.
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