Well who doesn't love peaches? I have to tell you though, I do get bored of fruit. When you're trying to lay off the cake for a while and climb aboard the fruit train, you have to do something to liven up the journey.
This is a recipe for baked peaches with homemade pomegranate molasses.
uh, YEP. It's not even as hard as spelling pomegranate, and any leftovers can be used in multiple ways (I put a tiny bit in the bottom of a glass and poured lemonade over it. Hi delicious!)
So for the pomegrante sauce, all you need is:
3 tsp lemon/lime juice
1 tbsp caster sugar
Then for the peaches you need:
enough peaches to serve however many people you've got, 1 peach per person
some elderflower cordial (optional)
some raspberries (or any berry)
Oh did I mention you could make this in your sleep?
To make the pomegranate molasses, cut your pomegranate in half. Balance a sieve over a bowl and squeeze the pom-half over the sieve to get out as much juice as you can. Once you've squeezed both halves, spoon out the remaining seeds from the skins and put them into the sieve too.
Press the seedy mulch with a big spoon to get the remaining juice out.
Pour the juice into a pan with the lemon or lime juice and the sugar. Bring to the boil, then turn down the heat to a medium level and leave to simmer until it's reduced a bit. It's ready when you stick a metal spoon into it and it kind of coats the spoon with a sticky layer.
Take off the heat and pour into a dish. It'll still be runny at this point but it'll thicken as it cools.
To do the peaches, cut them in half and remove the stones.
Arrange cut side up in a baking dish.
Put a raspberry in each little hole (or any other berry, or don't bother)
If you've got some elderflower cordial like I always have (it's my fave), you could drizzle a tiny bit over them but it's not essential.
Next, put a tiny dot of soya margarine on top of each raspberry, then sprinkle over some sugar.
Grab a big bit of foil and make a little roof over the dish to keep the steam in. Put them into an oven at 350F/180C/gas mark 4 for about 40 minutes. If the peaches are really ripe, cook for about 20 minutes (mine were a bit unripe).
Then take the little roof off and cook for another 10 minutes or so. You could add a bit more sugar for this bit so it crusts up.
Serve with some soy ice-cream and the pomegranate sauce.