Spiced baked stone fruit with crème fraiche
Ingredients
12 small peaches
2 cups green apple juice
100ml water
3 Tbsp honey
1 bay leaf
2 star anise
2 cinnamon sticks
2 sprigs lemon verbena (optional)
Zest and juice of 1 lemon
300ml crème fraîche
20g fresh ginger, finely grated on a microplane
Pinch of sea-salt flakes
Method
-
Preheat oven to 200°C fan-forced (220°C conventional).
-
Put peaches, apple juice, water, honey, bay leaf, star anise, cinnamon and lemon verbena (if using) in a large roasting dish.
-
Bake for 30 minutes, basting every 10 minutes with dish liquid, until peaches are soft to touch. Remove from oven. Pour liquid into a small saucepan. Reduce until thick and syrupy. Pour over peaches. Add lemon zest and juice.
-
In a separate bowl, whisk crème fraîche with ginger and salt.
-
Serve peaches (halved if you prefer) in syrup (leaving whole spices in syrup) and with crème fraîche.
Essential kitchen items for this recipe
- Large roasting dish for baking the peaches
- Small saucepan for reducing the syrup
- Serving bowls or plates for serving the roasted peaches