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6 fresh, ripe peaches, nectarines or other stone fruit (unpeeled) 1 vanilla pod, split in half lengthways and each half cut into 3 pieces ½ cup fruity wine, eg riesling, or water ¼ cup sugar Garnish: chilled Vanilla Custard fresh raspberries icing sugar, to dust
© Annabel Langbein Media
Heat oven to 200°C. Make a shallow cross in the top of each fruit and insert a strip of vanilla. Place fruit in a small roasting dish, pour over wine or water and sprinkle with sugar. Roast 30-40 minutes or until tender. To serve, spoon a pool of Vanilla Custard onto each serving plate. Top with fruit and spoon over cooking syrup. Scatter raspberries around and dust with icing sugar.
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