Tuesday, 21 August 2012

Elderflower Baked Peaches.

Here’s another easy peasy one for you; for that transition between holiday laziness and normal life effectiveness. It’s also perfect for this time of year; the time when you can see Autumn on the horizon, and maybe, if you’re a bit like me, you stockpile all that provides the essence of summer.

You force yourself to swim in the sea, even though it’s pouringpouring with rain and Dad, in his official capacity of ‘Swimming Assistant’ (read: towel holder), gets more soaked than those in the water. You hang the towels out in the sun despite the looming grey mountains in the sky. And you buy fruit, so much summer fruit, because you know that soon enough, it will be apples or nothing.

Things like peaches, while oh so summery, will never be available in Scotland fresh from the tree with that soft, sugary smell. You will buy them because they’re beautiful hoping that the hardness will disappear, but it won’t until...bblluegh...squishy furryness.

This recipe is to save those peaches from bbllueghness, until you can move to Tuscany and grow your own.. It’s simple and tasty and will make summer last a bit longer. With Love and Cake.

Elderflower Baked Peaches.

A few notes:
  • You don't have to use elderflower cordial if you don't have any. You could just sprinkle over some brown sugar before baking, or maybe go down the alcohol route... Marsala would be lovely or you could use Amaretto and replace the digestives with Amaretti.
  • This is a recipe that's easy to multiply for a crowd; allow 1 whole peach per person.
  • I find that when you're only crushing a couple of bikkies, a pestle and mortar is the easiest way.
Serves 2
You will need

a small baking dish

2 peaches
1 tbsp elderflower cordial
2 tbsp creme fraiche
2 digestive biscuits, crushed

  • Preheat your oven to 180°c.
  • Halve the peaches, remove the stone, and lay cut side up in your baking dish.
  • Spoon the elderflower cordial over the fruit and bake for 30 minutes.
  • You can carry on with the recipe now and eat the peaches hot or leave them to cool before you add the topping and have them cold...either way, when you're ready to eat...
  • Divide the creme fraiche equally between the peach halves, spooning it on top.
  • Sprinkle over the biscuit crumbs.
  • You're ready to dive in.

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