With stone fruit only in season for a short time, you want to make the most of them. Sure, they’re delicious stewed, sauteed and in fruit salads, but today, Colin is going to bake them with some sweet herbs and served with crème fraiche. You can have your fancy desserts, but with this simple recipe, nature is providing all the colour and flavour you need.
Spiced baked stone fruit with crème fraiche
Ingredients
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
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