Roasted Peaches


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:

A Taste of Le Sud
Beautifully illustrated with photographs by artist/photographer Garth Bowden. Arranged by award winning designer Kevin A Trent. /

Or at the following bookstores and Domaines:

Les Collines de l’Hirondelle – Douzens
Chateau Canet
Librairie Le Nom de L’Homme – Lagrasse
Boutique Eppo Dekker – Lagrasse
L’Atelier des Vignerons – Limoux