Roast peaches with coconut crumble

ingredients

• Roast peaches with coconut crumble

  • 4 medium (600g) peaches, halved
  • 1/2 cup (125ml) white wine
  • 1 vanilla bean, split lengthways
  • 1 tablespoon honey
  • 1/2 cup (125ml) coconut milk or coconut cream

• Crumble topping

  • 1/2 cup (40g) desiccated coconut
  • 1/3 cup (45g) slivered almonds, chopped coarsely
  • 2 tablespoon coconut oil
  • 1/4 cup (65g) finely grated palm sugar

method

• Roast peaches with coconut crumble

  • 1

    Preheat the oven to 180°C (160°C fan-forced).

  • 2

    Put the peach halves into a baking dish with the wine and vanilla bean. Drizzle the honey over the peaches. Cover dish with foil and bake for 30 minutes. Remove foil and bake for a further 10 minutes or until fruit is tender.

  • 3

    CRUMBLE TOPPING: Meanwhile, put all ingredients into a bowl and rub together until it forms coarse crumbs. Spread the crumble on a small oven tray and bake for 10-12 minutes or until golden brown.

  • 4

    Serve the peaches topped with the crumble and drizzled with the coconut milk.

notes

Not suitable to freeze or microwave.