Added by oliviascotland | Thu 11 Jun 2009 @ 22:26
A simple, seasonal and delicious pudding to serve four - but easy to adjust quantities
4 peaches, halved and stoned
8 teaspoons double or whipping cream (soya cream for dairy-free)
8 heaped teaspoons dark muscovado sugar
Place the halved peaches in an oven-proof dish. Fill each half with 3 - 4 raspberries (as many as will fit), then drizzle each one with one teaspoon of cream, and top with one teaspoon of the sugar. Put in a medium oven (about 160C) for 30 - 40 mins until the peaches are tender and the cream and sugar have formed a rich sauce.