A speedy dessert, celebrating two beautiful summer fruits – peaches and cherries. This one is perfect for when you need an easy last minute dessert and don’t fancy baking or spending ages in the kitchen. Roasting the peaches with a little Demerara sugar, adds a delicious caramel undertone, which pairs wonderfully with both fresh and pickled cherries.
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
butter 50 g (melted)
peaches 4 (halved)
demerara sugar 2 tbsp
cherries 200 g (halved)
cider vinegar 6 tbsp
honey 2 tbsp
chilli flakes 1 tsp
crème fraîche 8 tbsp
fresh mint to serve (leaves picked)
pistachios 2 tbsp (toasted)
Method
Preheat the oven to 180°C/160°C fan.
Melt the butter in the microwave or in a pan over a medium heat.
Slice the peaches in half and remove the stone. Place them into a baking dish, cut side up. Brush them with the butter and sprinkle 1/2 of the Demerara sugar, reserve the rest of the sugar for the cherry pickle. Bake in the oven for 10 minutes, until peaches are caramelised.
Make the pickled cherries. Pit the cherries and slice them in half. We like pickling half and leaving half fresh, you can do the same.
In a small pan heat up the cider vinegar with the rest of the sugar. Once the sugar has dissolved pour it over the cherries you want to pickle, leave for at least 5 minutes.Drain the cherries just before using.
When the peaches are cooked, you’ll be left with juices in the dish. To make the hot honey drizzle, remove the peaches from the dish, then stir the honey and chilli flakes into this and mix well. Add as much chilli as you like, depending on how hot you like it.
Pick the mint leaves, roughly chop the pistachios. If the pistachios aren't toasted, you can toast them in a small pan over a low heat, stirring regularly to avoid burning.
To assemble, swirl a dollop of the crème fraiche in each bowl. Spoon the roasted peaches on top, scatter the pickled and fresh cherries on top. Scatter with some mint leaves and sprinkle over the pistachios. Tuck in and enjoy!
