- 6 peaches, firm but ripe
Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…
- 12 gingernut biscuits
- 85g dark chocolate, coarsely grated or finely chopped
Chocolate as we know it in pressed…
- 3 pieces of stem ginger, finely chopped
- 1 egg yolk
- 2 tbsp sweet dessert wine or marsala
- finely grated zest of 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 150ml white wine
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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.