Roast Peaches & Honey

Serves: 4 people

Difficulty: Easy

An Indian twist is given to two great ingredients that work wonderfully together, peaches and honey. It tastes best with ripened peaches as they are sweeter and softer, but if you don’t have time to let them ripen then make sure you bake them for a little longer.


  • 4 peaches, cut into half and seed removed
  • 4 tablespoons runny honey
  • good pinch of cinnamon powder
  • 4 green cardamom pods, seeds removed and crushed
  • 2 tablespoons raisins
  • 2 tablespoons pecans (or mixed nuts), roughly chopped (optional)
  • 4 tablespoons thick plain yoghurt or crème fraiche
  • zest and juice of ½ lemon
  • sugar, to taste
  • 2 gingernut biscuits, roughly broken up into small pieces
  • mint, to garnish


1.    Lay the peaches cut side up on a baking tray. Drizzle the honey over them.

2.    Sprinkle over the cinnamon powder and crushed green cardamom seeds.

3.    Top with some raisins and pecans.

4.    Bake in a preheated oven (180°C) for 10 minutes or until the peaches have started to soften but still hold their shape.

5.    In the meantime make the lemon yoghurt / cream. Mix together the lemon zest and juice with the yogurt or crème fraiche. Taste and add a good pinch of sugar.

6.    Serve the peaches sprinkled with gingernuts and a good dollop of lemon yoghurt/crème and a final garnish of mint.

Anjali’s Tip: This recipe also tastes great with plums and figs.

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