Growing up in the south west of WA, summer would be the prefect time to pop over to Donnybrook to see a friend who had a orchard. We would pick stone fruit straight from the trees and it would be super sweet and delicious. Not all of course made the picking basket as it was very much one for the basket, one for me and of course the evidence was left all over me!!
This recipe is inspired by the amazing stone fruit that is around at the moment. It is the perfect healthy alternative for dessert or a gourmet Sunday brunch that will be a all time crowd pleaser.
Don't have peaches? Why not swap it for nectarines or I have even made it with apricots. It is delicious! Just a quick note though, changing the fruit will change the cooking time slightly, so keep an eye on the oven so they don't burn.
INGREDIENTS (MAKES FOR 6-8)
10 ripe peaces halved and stones removed
1 tbs of runny honey
1/2 cup almonds
2/3 cup of caster sugar
Serve with vanilla creme fraiche (optional)
1 cup creme fraiche
1 vanilla pod, split and seeds scraped.
Another alternative is to serve natural yogurt with vanilla.
1. Preheat oven to 180° C
2. Place the peaches, outside up on a baking tray and drizzle with honey. Bake 20 -30min until softened.
3. While the peaches are baking, place the almonds on a separate baking tray lined with baking paper and roast with for 7-10min until golden brown. Remove and set aside.
4. If you are making the vanilla creme fraiche, combine the creme fraiche and the vanilla seeds in a small bowl. Leave in fridge until required.
5. Place 3 tables of water and the sugar in a deep saucepan and bring to boil. Do not stir, instead swirl the contents of the saucepan every now and then. Reduce the heat to medium, then simmer for about 15 minutes until the sugar has dissolved and the syrup starts to turn a light to mid golden colour. Quickly remove from the heat and pour over roasted almonds, coating evenly. Leave the praline to cool and then grind to a coarse texture in a food processor.
6. Remove the peaches from the oven and spoon over some praline into the centre of each one. Top with the creme fraiche mixture if using and sprinkle with some more praline on tip to serve.
Recipe by Katie Quinn Davies