This is such a simple dessert, so if you’re short of time when you’re entertaining, why not rustle up some baked peaches.
Wash and halve the peaches, removing the stones and place in a roasting tin.
Sprinkle a mix of cinnamon, vanilla powder and brown sugar onto each peach half and dot with butter.
Roast in a hot oven for 10 minutes.
Meanwhile in a small pan mix a tablespoon of honey (local lavender or acacia honey is best) with a vanilla pod and a large glass of Muscat de Rivesaltes, boil and reduce until you are left with a rich sauce.
Add some finely shredded mint leaves and drizzle over the peaches and serve with a chilled glass of Muscat and possibly some vanilla ice-cream.
My wine recommendation for the roasted peaches would be a Muscat de Rivesaltes Domaine Cazes 12.50 €.
Made by the largest Biodynamic producer in Europe, this is a beautifully balanced wine combining sweetness with fresh grapiness and floral characters. Great as an aperitif or dessert wine.
By Emma Kershaw
La Maison du Rire
You can buy Emma’s book:
Or at the following bookstores and Domaines:
Les Collines de l’Hirondelle – Douzens
Librairie Le Nom de L’Homme – Lagrasse
Boutique Eppo Dekker – Lagrasse
L’Atelier des Vignerons – Limoux