Roasted Peaches with Macaroon Topping : Annabel Langbein

6 large ripe Peaches

cup cream

cup sugar

1 c desiccated coconut

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.

Serves 6.

*Both Recipes can be used for other stone fruit as well

6 fresh ripe peaches*, halved and stones removed.

4 crushed Gingernuts (or 8 crushed amaretti)

50g Butter

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.

Serves 6