Baked rosemary peaches recipe

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  • Serves 4
  • 10 mins to prepare and 12 mins to cook
  • 185 calories / serving
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Preheat the oven to 200°C, 400°F, Gas 6.

Split the peaches in half and take out the stones. Make four parcels out of either dampened nonstick baking paper or a double layer of foil and place the peaches in the middle.

Dot the hollow of each peach half with a little butter, some of the alcohol, a little lemon juice and sugar and top with rosemary. Enclose the parcels tightly and bake in the oven for 10-12 minutes until tender.

Open the parcels at the table and serve with your choice of accompaniment.

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  • Ingredients

  • 8 ripe peaches
  • 20g butter
  • 4tbsp dessert wine, sweet sherry or brandy
  • juice of ½ lemon
  • 4tsp sugar
  • 4 sprigs rosemary
  • yogurt, half-fat crème fraiche or ice cream to serve
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  • Energy 779kj 185kcal 9%
  • Fat 4.4g 6%
  • Saturates 2.6g 13%
  • Sugars 27.7g 31%
  • Salt 0g 0%

of the reference intake
Carbohydrate 27.7g Protein 3.1g Fibre 6g


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