As Autumn gently creeps in, this simple and delicious recipe, by Caroline Rimbert Craig from her new cookbook Provence, is a great little warmer for friends and family
IMAGE: SUSAN BELL
When soft fruit is past its best, it can be improved with stewing or baking. In this recipe, the peaches can be substituted for fresh apricots, plums or cherries, the cinnamon for orange or lemon zest, the wine for cognac or Grand Marnier. This dish should be placed in the oven to cook 15 minutes before sitting down to eat so it can be served hot for dessert: three peach halves per person, served on their own, with ice cream or with crème fraîche and flaked almonds.
Pêches au Vin (baked peaches in wine)
- 6 peaches halved and stoned
- 1½ tablespoons granulated
- pinch of ground cinnamon
- 50 ml red wine
- Preheat the oven to 200˚C/180˚C fan/gas mark Place the peaches on a baking tray, cut-side up, and sprinkle over the sugar and cinnamon.
- Pour the red wine into the hollows and over the peaches.
- Bake in the oven for 30 minutes.
- Serve immediately with ice cream or crème fraîche.
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