Baked Toffee PeachesCourse: Sweet TreatsCuisine: BritishDifficulty: Easy
As I write this my mouth is watering. When I served these baked toffee peaches to some friends they are scraping the dish. It is so simple and easy to prepare and will be a firm favourite amongst family and friends.
4 – 6 ripe peaches or nectarines, halved and stoned
4 – 6 generous knobs of butter
4 – 6 generous teaspoons of dark muscovado sugar
4 – 8 amaretti biscuits
- To serve (optional)
a few fresh raspberries for scattering; double cream or crème fraîche; a scoop of vanilla ice cream atop each cavity
- Preheat the oven to 200℃/180℃ fan/gas6. Butter a shallow, ovenproof dish large enough to take the halved fruit in one layer, snugly but not tightly packed.
- Place the peach or nectarine halves, cut-side up, in the prepared dish. Place a generous knob of butter in each cavity and then sprinkle ½ teaspoon of sugar over the top of each half.
- Bake for 20 minutes or until the fruit is just soft when pie3rced with a knife and the juices have turned into a toffee, butterscotch-like sauce. The timing will depend on the size and ripeness of the peaches/nectarines.
- Remove from the oven. Roughly crush the amaretti biscuits (fingers will do), then scatter them over the peaches/nectarines and serve warm, with any of the serving suggestions.
- Photography © Tony Briscoe 2021
- To purchase the recipe book, Just One Pan, from Amazon, please click HERE