This is a summer treat to make when peaches are at their best. If you wish, replace the peaches with apricots, the strawberries with raspberries and the Kirsch with Drambuie.
Ingredients
1 banana
6 large strawberries
1/4 pineapple, peeled and cored
juice of 1 orange
1 tablespoon finely grated lemon zest
80 g (3 oz/ 1/3 cup) caster (superfine) sugar
40 g (1 1/2 oz) brown sugar
4 soft, ripe peaches, halved and stoned
30 g (1 oz) butter, chopped
60 ml (2 fl oz/ 1/4 cup) Kirsch
Directions
Preheat the oven to 200ºC (400ºF). Butter an oval ovenproof dish that is large enough to hold the eight peach halves.
Dice the banana, strawberries and pineapple and combine with the orange juice, lemon zest, half the caster sugar and half the brown sugar.
Add the diced fruit to the prepared dish. Place the peaches, skin-side down, on top of the diced fruit. Sprinkle with the remaining brown sugar and caster sugar and dot with small knobs of butter.
Bake for 20 minutes or until the peaches are cooked.
Bring the Kirsch to the boil in a small saucepan. Pour the hot Kirsch over the hot peaches and light with a match. The Kirsch and peaches must be very hot for the Kirsch to ignite. Serve immediately.
Recipe excerpted with permission So French So Sweet by Gabriel Gaté, published by Hardie Grant Books May 2018.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food connects us all. We rely on your generous support. For as little as $5 a month, you can have a lasting impact on The Splendid Table. And, when you donate, you’ll join a community of like-minded individuals who love good food, good conversation, and kitchen companionship. Show your love for The Splendid Table with a gift today.
Thank you for your support.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.