• 4 ripe peaches, halved and stoned
  • 50g Kerrygold Pure Irish Unsalted Butter
  • 200ml dessert wine or amaretto liqueur
  • 1 vanilla pod, seeded and keep pod
  • 50g light brown sugar
  • 200g frozen raspberries (do not defrost)
  • To serve:

  • 100g toasted hazelnuts, roughly crushed
  • Vanilla ice cream garnished with orange zest


By Rozanne Stevens
      This is a simple and delicious recipe that makes the most of the glorious peaches we get in South Africa. They don't need any help, but baking the peaches in sticky sweet liqueur caramelises and concentrates their flavour. Pinkly dribbling frozen raspberries add a naturally sweet flavour without the need for too much sugar. My favourite dessert topping - toasted hazelnuts - are just sublime with this dish.  
      1. Preheat the oven to 220°C.
      2. Melt together the butter, amaretto and vanilla pod together.
      3. Halve and destone the peaches.
      4. Place cut side up in a snug fitting round baking dish.
      5. Pour over the buttery syrup and vanilla pod.
      6. Bake for 20 minutes until the peaches soften, spooning over the syrup at intervals.
      7. Add the frozen raspberries for a further 3 minutes.
      8. Sprinkle over toasted hazelnuts and serve warm with vanilla ice cream.

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