Chocolate & ginger baked peaches

Chocolate & ginger baked peaches

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Cooking time

Cook: 50 mins - 1 hr 1 hour includes 20 minutes in the oven

Skill level

Easy

Servings

Serves 6

Life's peaches and cream with chocolate and ginger baked peaches

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
298
protein
3g
carbs
33g
fat
16g
saturates
8g
fibre
2g
sugar
10g
salt
0.63g

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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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, July 2003

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Comments

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eleanormayo's picture
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These are good, but like the recipe says, make sure the peaches are really ripe - the don't improve with cooking if they're not!

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