AuthorJames FureyIf peaches and cinnamon are a match made in heaven, caramelised peaches are one step above that. Served with a simple scoop of vanilla ice-cream, these warmly spiced roast caramelised peaches will soon become your favourite standby dessert. They’re quick, easy and utterly delicious.
Bring a pan of water to the boil.
Take a sharp knife and score a shallow ‘X’ through the skin at the base of each peach. Plunge the peaches into the boiling water, leave for 10 seconds, and then remove them from the pan and plunge them into cold water to prevent them from cooking. The skin should now peel away from the flesh of each peach quite easily.
Cut the peeled peaches in half around their stones. Remove the stones, and place the peach halves cut-side-down on the tray of the air-fryer.
Mix the honey and lemon juice together and drizzle the mixture over the peaches. Then sprinkle the sugar over them, and finally snap the cinnamon stick in two before placing this on top of the peach halves.
Roast at 320°F (160°C) for 20 minutes, until the peaches are tender and the sugar has caramelised. Serve immediately with ice-cream or pouring cream.
Ingredients
Directions
Bring a pan of water to the boil.
Take a sharp knife and score a shallow ‘X’ through the skin at the base of each peach. Plunge the peaches into the boiling water, leave for 10 seconds, and then remove them from the pan and plunge them into cold water to prevent them from cooking. The skin should now peel away from the flesh of each peach quite easily.
Cut the peeled peaches in half around their stones. Remove the stones, and place the peach halves cut-side-down on the tray of the air-fryer.
Mix the honey and lemon juice together and drizzle the mixture over the peaches. Then sprinkle the sugar over them, and finally snap the cinnamon stick in two before placing this on top of the peach halves.
Roast at 320°F (160°C) for 20 minutes, until the peaches are tender and the sugar has caramelised. Serve immediately with ice-cream or pouring cream.
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