Rumour has it the sun is coming back and – call us overeager – but if we can’t be on the Amalfi Coast, we’ll be in the garden, eating al fresco and rounding off dinner with this sweet, syrupy Seabourn treat. No you’re comfort eating your way through this…

Serves 2

INGREDIENTS

For the peaches:

6 fresh, very ripe peaches – halved and pitted

6 tsp brown sugar

2 tbsp unsalted butter, cut into 12 small pieces

For serving:

2 scoops vanilla gelato (greek yoghurt and whipped cream works too)

1 tbsp icing sugar

METHOD

  1. Preheat the oven to 200°C
  2. Wash the peaches under cold water, cut in half and remove the stone
  3. Transfer the peaches to a baking sheet layered with foil, open face up
  4. Spoon 1/2 teaspoon brown sugar into the centre of the peaches and place a small piece of butter on top of the brown sugar
  5. Place peaches in the oven and bake uncovered on the middle shelf until fork tender, about ten minutes
  6. Remove from the oven and leave to cool, keeping the juices from beneath the peaches
  7. Transfer the warm roasted peaches onto a serving plate and spoon over the juices
  8. Dust with icing sugar and serve with vanilla gelato

Top tip – Sprinkle the peaches with a little freshly ground black pepper and sea salt flakes for an extra kick!

 

| Categories: Armchair Traveller, Cruise Blogs, Food and Dining