Roast Peaches with Fruit Salsa

This is a summer treat to make when peaches are at their best. If you wish, replace the peaches with apricots, the strawberries with raspberries and the Kirsch with Drambuie.

Ingredients

• 1 banana

• 6 large strawberries

• 1/4 pineapple, peeled and cored

• juice of 1 orange

• 1 tablespoon finely grated lemon zest

• 80 g (3 oz/ 1/3 cup) caster (superfine) sugar

• 40 g (1 1/2 oz) brown sugar

• 4 soft, ripe peaches, halved and stoned

• 30 g (1 oz) butter, chopped

• 60 ml (2 fl oz/ 1/4 cup) Kirsch

So French So Sweet by Gabriel Gaté

Directions

Preheat the oven to 200ºC (400ºF). Butter an oval ovenproof dish that is large enough to hold the eight peach halves.

Dice the banana, strawberries and pineapple and combine with the orange juice, lemon zest, half the caster sugar and half the brown sugar.

Add the diced fruit to the prepared dish. Place the peaches, skin-side down, on top of the diced fruit. Sprinkle with the remaining brown sugar and caster sugar and dot with small knobs of butter.

Bake for 20 minutes or until the peaches are cooked.

Bring the Kirsch to the boil in a small saucepan. Pour the hot Kirsch over the hot peaches and light with a match. The Kirsch and peaches must be very hot for the Kirsch to ignite. Serve immediately.