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Ingredients
- 2 large yellow peaches
- 2 tbsp of fennel seed
- 2 whole apricot kernels
- 3 tbsp of brown sugar
- 375ml of Moscato d'Asti (sparkling dessert wine)
- 1 tsp of vanilla essence
- 4 tbsp of brown sugar
- vanilla ice-cream, to serve
Method
For two people cut 2 large, ripe but firm yellow peaches in half. Remove the stones and arrange the peaches, cut side up, in an ovenproof dish. Preheat the oven to 180C.
In a mortar grind 2 tablespoons of fennel seed, 2 whole apricot kernels and 3 tablespoons of brown sugar until powdered. Add 375ml of Moscato d'Asti (sparkling dessert wine) to the peaches, with a teaspoon of vanilla essence and 4 tablespoons of brown sugar. Place a teaspoon of the pounded fennel seed mix on top of each peach half. Place in the oven for 20 minutes.
Remove the peaches to a platter and reduce the remaining liquid until it has halved and becomes a little syrupy.
Add to the peaches and cool before serving with vanilla ice-cream.
