Chocolate & ginger baked peaches
Life's peaches and cream with chocolate and ginger baked peaches
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 50 - 1 hr
1 hour includes 20 minutes in the oven
- Preheat the oven to fan 160C/conventional 180C/gas 4. Butter a large, shallow ovenproof dish. Cut the peaches in half and remove the stones, then stand the peaches cut-side up in the dish.
- Put the ginger biscuits into a tough plastic bag, seal the bag and bash the biscuits with a rolling pin until they're roughly crushed. Tip them into a bowl and mix in the chocolate, two-thirds of the chopped ginger, the egg yolk, dessert wine and orange zest until everything is evenly mixed.
- Divide the mixture equally between the peach halves, mounding it into the holes left by the stones. Pour the white wine around the peaches, dot them with the butter and bake for 20 minutes, or until tender. (This can be made up to a day ahead, kept in the fridge once cool, then gently reheated, in two batches, on Medium in the microwave for 4-5 minutes each batch.) To serve, spoon over the cooking juices and scatter with the remaining ginger. Serve warm.
Per serving
298 kcalories, protein 3g, carbohydrate 33g, fat 16 g, saturated fat 8g, fibre 2g, sugar 10g, salt 0.63 g
Recipe from Good Food magazine, July 2003.
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http://www.bbcgoodfood.com/recipes/1807/
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Ingredients
- 6 peaches , firm but ripe
- 12 gingernut biscuits
- 85g dark chocolate , coarsely grated or finely chopped
- 3 pieces of stem ginger , finely chopped
- 1 egg yolk
- 2 tbsp sweet dessert wine or marsala
- finely grated zest of 1 orange
- 150ml white wine
- 50g butter
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Difficulty and servings
Serves 6
Preparation and cooking times
Cook 50 - 1 hr
1 hour includes 20 minutes in the ovenIngredients
- 6 peaches , firm but ripe
- 12 gingernut biscuits
- 85g dark chocolate , coarsely grated or finely chopped
- 3 pieces of stem ginger , finely chopped
- 1 egg yolk
- 2 tbsp sweet dessert wine or marsala
- finely grated zest of 1 orange
- 150ml white wine
- 50g butter
Per serving
298 kcalories, protein 3g, carbohydrate 33g, fat 16 g, saturated fat 8g, fibre 2g, sugar 10g, salt 0.63 g
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01 June 2009
Belkey rated and commented on this recipe
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