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Served as a sweet and baked while you’re at the table, the aroma that roast fruit brings to the kitchen can make any dinner party a success, just because it makes everyone feel so at home and comfortable.
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ROAST PEACHES IN MAPLE SYRUP serves 4
What you need 4 peaches, halved and cored but with their skin left
on Here’s how Preheat the oven to 180ºC/350ºF/Gas Mark 4. Wash the fruit and rub off any fur from the outside of it, but do not peel. Cut the fruit in half, removing the seeds or core. Place the spices in a glass roasting dish (the kind that has a cover to it) and put the fruit on top. Drizzle the maple syrup over it. Then pour over the Muscat wine. You’ll need enough to come about halfway up to the level of the fruit. This may be more than suggested here. You can, if you prefer, top up with water. Cover with the top of the glass roasting dish and bake for 45 minutes to 1 hour and 15 minutes, depending upon the type of fruit you are cooking. Peaches, nectarines and plums cook quickly; quinces take much longer. When a fork goes through them easily they are done. Cool them in their own juice but beware, they will be very fragile. Serve immediately or you can store them in their own syrup in the refrigerator for up to two weeks. |
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It is not just vegetables that roast well; so do the brightly-colored fruits: quinces, pears, peaches, nectarines, plums, pineapples – even oranges and tangelos if you’re feeling brave. |
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Wonderful life-giving foods, and information about what some of them can do to help prevent premature aging, protect you from degenerative conditions such as diabetes, cancer and heart disease, enhance your mood, intensify your delight in love-making, even encourage sleep inspired me to write Cook Energy, for help for all of these things is to be found in delicious foods. Recipe This Week Archives |
