Maple-syrup roast peaches with coconut crumble
Photography by Alan Benson
Juicy, ripe peaches steal the show in this miraculously low-fat dessert.
Preparation Time
15 minutes
Cooking Time
20 minutes
Ingredients (serves 6)
- 125ml (1/2 cup) maple syrup
- 15g butter, melted
- 6 freestone peaches, halved, stones removed
- 10 (about 70g) coconut biscuits, finely chopped
- 2 tbs flaked almonds
- 2 tbs brown sugar
- Light cream, to serve
Method
Preheat oven to 180°C. Combine the maple syrup and butter in a large roasting pan. Arrange the peach, cut-side down, in the syrup mixture in the pan and roast in oven for 10 minutes or until almost tender.
Meanwhile, combine the biscuit, almonds and sugar in a small bowl.
Use tongs to turn the peach. Spoon the biscuit mixture over the peach. Bake, basting once with the pan juices, for 10 minutes or until the peach is tender and the crumble is golden. Divide among serving bowls and serve with cream, if desired.
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