With peaches cooked in a yummy marmalade, cinnamon and vanilla syrup plus the perfect pastry top, dessert has never tasted so good.
Ingredients
Method
Preheat oven to 220°C/200°C fan-forced.
In a medium saucepan, melt marmalade and water over low heat. Increase heat to medium. Whisk in butter until incorporated. Whisking continuously, add raspberries, star anise, cinnamon, vanilla and bay leaves. Simmer 5–10 minutes or until slightly thickened. Stir in lemon juice and season with salt.
Place one peach in the centre of a 25cm diameter and 5cm deep round ceramic baking dish. Surround it with the remaining peaches so they fit snugly. Pour over the marmalade mixture, reserving any extra mixture for serving. Set aside to cool, then scatter with pecans.
If using two pastry sheets, gently press two edges together to create a large sheet. Top the peach mixture carefully with the pastry, then using the back of a spoon or your cold fingers, tuck the pastry inside the pan’s sides, around the peaches. Brush the pastry with beaten egg and sprinkle with sugar. Sprinkle with extra chopped pecan, if you like.
Place the baking dish or pan on an oven tray. Cook for 35–45 minutes or until the pastry is crisp and golden and the peaches are tender when pierced with a knife. Remove from the oven and leave to stand for 10 minutes.
Serve with crème fraîche and any remaining sauce.
