Baked peaches with rose wa­ter


Serves 6 Prep 10 mins Cook 20 mins

6 ripe peaches, halved and stoned 1 large orange, juiced 2 tbsp rose wa­ter 100g caster sugar 2 cin­na­mon sticks, bro­ken

1 Heat oven to 220C/200C fan/gas 7. Ar­range the peaches cut-side-up in a large, shal­low heat­proof dish so they fit quite snugly. Mix to­gether the orange juice and rose wa­ter, pour over the peaches, then scat­ter over the sugar.

2 Add the cin­na­mon and bake for 20 mins un­til the peaches are ten­der. Al­ter­na­tively, wrap the peaches in a big foil par­cel and cook on the BBQ. Serve warm or chilled with the fresh mint & yo­gurt ice (right) or vanilla ice cream. PER SERV­ING 106 kcals, fat none, sat­u­rates none, carbs 27g, sug­ars 27g, fi­bre 2g, pro­tein 1g, salt none

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