Dessert
Oven baked peach with cane sugar and sour cream
Serves
4
Ingredients
• 2 red peaches (500g)
• 2 tbsp Tate & Lyle sugar
• 1 tsp ground cinnamon
• 200ml Milram sour cream
• 1 glass Kopke LBV port
• 50g toasted pistachio
• 2 tbsp pomegranate seeds
Method
Peel the peaches, open and remove the stones • Place the peach halves in a baking dish and drizzle over port, sprinkling with cinnamon and sugar • Bake for 15 min. in an oven preheated to 160ºC • Remove and plate up, drizzling over the resulting syrupy cooking sauce • Put a spoonful of sour cream into each peach half and sprinkle with the crushed toasted pistachios and the pomegranate seeds • Serve warm to lukewarm
