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
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.
Top tip for making Baked peach melba with 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.
