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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