Home Beautiful - - DESIGN FILE -

Serves 8

8 firm medium white or yel­low peaches (see tip, be­low)

⅓ cup water

½ cup Pimm’s

2 tbsp honey or maple syrup

⅓ cup caster sugar

1 tbsp le­mon juice

Whipped cream or ice-cream, to serve

Greek basil, to serve (see tip, be­low)

1. Pre­heat oven to 220°C. Cut peaches in half and re­move or cut out stones. Place peaches in a roast­ing dish. Com­bine water, Pimm’s and honey, and pour over fruit. Sprin­kle with sugar.

2. Roast for about 15 min­utes or un­til soft but not col­lapsed. Care­fully re­move peaches from dish with a spoon and set aside to cool.

3. Re­turn dish with Pimm’s liq­uid to oven and cook for a fur­ther 5 min­utes or un­til thick­ened to syrup. Re­move from oven and stir in le­mon juice. Trans­fer to a heat­proof jug and al­low to cool. 4. Once peaches have cooled, peel off skin and dis­card.

5. Serve peaches at room tem­per­a­ture with whipped cream and syrup spooned over. Sprin­kle with Greek basil, if us­ing, to serve.

Choose slip­stone peaches. Cut in half, through stem, and twist apart. Make sure peaches are firm but not hard or over-ripe and too soft. Greek basil is avail­able in small pots from some nurs­eries and green­gro­cers. You can use small reg­u­lar basil leaves in­stead.

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