Slow-Roasted Peaches with Orange Caramel Sauce

Roasted white peaches glazed in a pistachio orange caramel sauce, served with fresh raspberries for a decadent vegetarian dessert.

Vegetarian Dessert Fruit Gluten Free Peaches

Estimated Nutrition

Calories

416

kcal / serving

2496.2 kcal total

Carbs

68.7g

per serving

412.3 g total

Fat

14.8g

per serving

88.5 g total

Protein

4.7g

per serving

28.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

For the caramel syrup

100

Caster Sugar

Remaining sugar for sprinkling over peaches

Dairy

Unsalted Butter

Softened but not melted

Fruits

piece

Peaches

White variety

150

Raspberries

Fresh

Liquids

tbsp

Water

250

Orange Juice

Freshly squeezed

NutsSeeds

piece

Vanilla Pod

Seeds scraped out

100

Pistachio Nuts

Method

Melt 150g sugar with water in a heavy-based pan until it forms a light caramel.

Stir in orange juice and vanilla seeds then cool slightly before adding pistachios.

Preheat the oven to 150°C.

Blacken peach skins with a blowtorch and rub off the skin with a clean cloth.

Brush peaches with butter and sprinkle with the remaining sugar.

Place peaches in a tin, spoon over caramel, and roast for 20 minutes while basting.

Add raspberries and roast for another 10 minutes until peaches are soft.

Cover the tin with foil and allow to cool to let juices gather.

Plate the fruit and drizzle with the remaining caramel sauce.