World Cuisine

  • 6 ripe peaches
  • 250 ml (8 fl oz) moscatel or other sweet wine
  • 75 ml (3 fl oz) water
  • 1 vanilla pod, split lengthways
  • thick strip of lemon rind
  • 1 cinnamon stick
  • 4 tablespoons clear honey
  • 25 g (1 oz) shelled pistachio nuts, chopped
  • créme fraîche or natural yogurt, to serve

Place the peaches in a large baking dish. Pour over the wine and measurement water, then add the vanilla pod, lemon rind and cinnamon stick. Drizzle over the honey and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 25–30 minutes until the peaches are tender.

Scatter over the pistachios and serve with the juices and crème fraîche or natural yogurt.

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