Ingredients
- 4 peaches
- 60 ml (1/4 cup) maple syrup
- 15 ml (1 tablespoon) ginger, chopped
- 1 vanilla bean, split and scraped, or 5 ml (1 tsp.) vanilla extract
- 15 ml (1 tbsp.) lemon juice
- 60 ml (1/4 cup) water
Dressing
- 15 ml (1 tablespoon) candied ginger, diced
- 24 fresh raspberries
- 15 ml (1 tablespoon) fresh herbs (coriander, basil, mint, balm, etc.)
Preparation
- Preheat oven to 190°C (375°F).
- Cut peaches in 2 and remove pits.
- In a saucepan, cook maple syrup over high heat until lightly caramelized. Add ginger, vanilla, lemon juice and water. Bring to a good boil.
- Place the peaches, flesh side down, in a baking dish, pour over the syrup and place in the oven.
- Cook the peaches for 6 minutes, basting them a few times with the syrup.
- Turn the peaches over and cook for a further 10 minutes, basting frequently.
- If the tip of a knife can easily be inserted into the peaches, they are cooked. They should retain their shape and not be too soft.
Dressing
- Place 2 peach halves on each plate and pour a little cooking syrup around them.
- Garnish with candied ginger, raspberries and fresh herbs.