Roasted peaches with ice-cream

Summer stone fruits add sweetness and light to this easy roasted peaches with ice cream dessert.

• 2 x 5cm strips lemon rind
• 1 tablespoon lemon juice
• 1 cinnamon stick
• 2 whole cloves
• 2 (150g each) yellow peaches, halved, stone removed
• 2 (150g each) white peaches, halved, stone removed
• 2 tablespoons brandy
• 1 1/2 tablespoons brown sugar
• 20g butter, cut into 8 cubes
• Honey macadamia ice-cream, to serve

Energy 2757kJ	Fat saturated 24.40g
Fat Total 41.90g	Carbohydrate sugars g
Carbohydrate Total 57.80g	Dietary Fibre 2.60g
Protein 9.30g	Cholesterol 368.00mg
Sodium 113.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 160°C/140°C fan-forced. Place lemon rind, lemon juice, cinnamon and cloves in a roasting pan. Add peaches to pan, cut-side up. Drizzle with brandy. Sprinkle with brown sugar. Add 1 tablespoon cold water to pan. Place 1 cube butter in the centre of each peach. Cover with foil. Bake for 20 to 25 minutes or until peaches just start to soften. Remove foil. Bake for 10 minutes or until peaches are tender and sauce has thickened. Transfer peaches to a plate to cool. Transfer sauce to a bowl, discard lemon rind, cinnamon stick and cloves.

2. Step 2

   Place 1 yellow and 1 white peach half in a bowl. Drizzle with sauce. Repeat with remaining peach halves and sauce. Serve with honey macadamia ice-cream.