If you prefer a lighter dessert this is the one for you. Make it with apricots in the winter if you prefer using at least 2 apricots per person.
4 peaches
2 tbsp extra virgin olive oil
2 tbsp maple syrup
1 tbsp soft light brown sugar
1 tsp vanilla extract
1 tsp cinnamon
8 raspberries
Preheat the oven to 180c fan. Halve the peaches and remove the stone, place in a roasting tin.
Whisk the olive oil, maple syrup, light brown sugar, vanilla extract and cinnamon until well combined. Spoon over the peaches ensuring some sits in the dip left by the stone.
Bake for 30 minutes. Allow to cool a little, pop the raspberry in the middle and serve either just as they are or with some mascarpone.
If you prefer a lighter dessert this is the one for you. Make it with apricots in the winter if you prefer using at least 2 apricots per person.
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Ingredients
- 4 peaches
- 2 tbsp extra virgin olive oil
- 2 tbsp maple syrup
- 1 tbsp soft light brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 8 raspberries
Instructions
- Preheat the oven to 180c fan. Halve the peaches and remove the stone, place in a roasting tin.
- Whisk the olive oil, maple syrup, light brown sugar, vanilla extract and cinnamon until well combined. Spoon over the peaches ensuring some sits in the dip left by the stone.
- Bake for 30 minutes. Allow to cool a little, pop the raspberry in the middle and serve either just as they are or with some mascarpone.
Nutrition
Calories: 166kcalCarbohydrates: 25gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2mgPotassium: 322mgFiber: 3gSugar: 22gVitamin A: 492IUVitamin C: 11mgCalcium: 29mgIron: 1mg
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