Roasted Peaches with Macaroon Topping – Annabel Langbein
6 large ripe Peaches*,
¾ cup cream
¾ cup sugar
1 ¼ c desiccated coconut
¼ tsp vanilla
Optional half cup fresh or frozen raspberries.
Preheat Oven to 170C. Halve Peaches and remove stones. Combine sugar and cream in a small pot and stir gently over medium heat until sugar dissolves. Remove from heat and cool for 10 minutes.
Stir in coconut, vanilla and optional berries. Divide over peaches.
Bake for 45-50 minutes until peaches are soft.
*Both Recipes can be used for other stone fruit as well
Peaches with Ginger crumble – Annabel Langbein
6 fresh ripe peaches*, halved and stones removed.
4 crushed Gingernuts (or 8 crushed amaretti)
1 Tbsp brown sugar
Preheat oven to 180C. Place peaches cut side up in a baking dish. Combine gingernuts, butter and sugar and divide mixture between the peaches, placing it on top.
Bake about 20 minutes or until Peaches are semi soft.