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Baked Peaches Stuffed with Raspberries

Added by oliviascotland | Thu 11 Jun 2009 @ 22:26

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A simple, seasonal and delicious pudding to serve four - but easy to adjust quantities

Ingredients
4 peaches, halved and stoned

16 raspberries

8 teaspoons double or whipping cream (soya cream for dairy-free)

8 heaped teaspoons dark muscovado sugar

Method
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.

tried this recipe or a similar one? share your tips...

1. by Antoinette (Manchester) on Tue 09 Aug 2011 @ 09:32

An excellent absolute bdeginners revipe - tge muscovado sauce was exceptionally lovely with a "nutty toffee taste!" Tried this on 30 mins in a fan oven last night and a little on the hard side.. Will go for 40 mins today and see if softer!! I topped mine with Marcspone Cheese and A Rasberry and 2 mint leaves and it was heavenly! Will definately try this again!!! 6*

2. by Stella on Mon 29 Jun 2009 @ 18:46

I am giving this to my friend tomorrow who is ill after chemotherapy and radiotherapy and has little appetite. She needs tempting with something seasonal and not too challenging. I hope this does the job together with some grilled salmon steakd, baby new potatoes and a fresh green salad.

3. by Alex Cavanough on Fri 12 Jun 2009 @ 11:27

Yum! My boyfriend loves raspberries and I loves peaches and caramel, we have just moved into our first home and found some raspberry canes in the garden!