Name: Roast peaches with coconut crumble
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 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

Roast peaches with coconut crumble

Escape to summer with this heavenly dessert! Sweet soft roasted peaches with a crunchy nutty coconut crumble - simple divine!

Serves 4

Prep

Cook

45M

Total

50M

Ingredients

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

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.