Desserts are far from a constant in my life but I’m always looking for ways to use the perfectly ripe fruit from our orchard. It’s also a great way to utilise less-than-ripe fruit as the roasting process softens the peaches and brings out their perfumed flavour. The warmth of the ginger counteracts the sweetness of the fruit. Depending on the ripeness of your fruit, you may need to extend the cooking time just keep checking them and take them out when you’re happy with the texture. It’s very difficult to buy soft fruits that are picked when perfectly ripe, but if you buy them a few days ahead and leave them out of the refrigerator they will ripen to a degree.
Ingredients
- 4 ripe yellow or white peaches
- ¼ cup (20 g) toasted flaked almonds
- 1/3 cup (25 g) finely chopped crystallised ginger
- 50 g unsalted butter, finely diced
- 2 teaspoons lemon zest
- 1 teaspoon ground ginger
- Pouring cream, to serve (optional)
How to Make It
- Preheat the oven to 200°C (fan-forced).
- Halve the fruit and remove the seeds and any bruised flesh, then scoop out a little extra flesh, to make a bigger hollow, and chop it.
- Finely chop two-thirds of the almonds. Then mix the chopped peach flesh with the chopped almonds, crystallised ginger, butter, lemon zest and ground ginger. Combine well to make a paste, then pile it into the cavities in the peach halves.
- Place on a baking tray lined with baking paper. Bake for 10 minutes or until the fruit is tender but still holding its shape.
- Scatter with the remaining almonds and serve hot, warm or cold with any juices and a splash of cream, if desired.