Honeybaked Peaches

This is a simple little dessert, very quick to throw together. It uses canned peaches - both the peaches and the juices - and I really wouldn't bother using fresh. (Although of course, you certainly could.) You can substitute the pistachios for almonds, and I've substituted the almond paste for small almond biscuits before - that works really well too. The recipe lends itself well to experimenting in general - have fun with it!

Honeybaked Peaches
Serves 4-6

2 small cans of peaches (or one large)
50 ml white wine
2 tbsp honey
3 tbsp chopped dried apricots
50 g almond paste, coarsely grated
50 g unsalted pistachios, coarsely chopped

Sauce:
200 ml peach juice from the cans
50 ml white wine
1 tbsp honey

Preheat the oven to 275°C, on "grill" if you've got it. Mix wine, honey, apricots, almond paste and pistachios for the filling. Place the peaches with hollow side up in an oven-proof dish, and spread the filling on top of them.

Place in the oven for 3-4 minutes - make sure they don't burn!

Meanwhile, make the sauce by heating up peach juice, wine and honey, and letting it cook down for a few minutes.

Serve with ice cream.


Peaches pre-oven

Honungsgratinerade persikor