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Tequila and vanilla roasted Plums and peaches

Serves 4 as a side dessert

6 red plums
2 yellow peaches
1tbsp brown sugar
20ml tequila (we used Sparkle Donkey)
Knob of butter, cut in small cubes
1 vanilla pod, cut in half lengthwise

Preheat oven to 190ºC.

Wash and cut the plums and peaches in half, keeping the stone attached to one of the halves. Arrange the fruits on a single layer in a baking dish so they don't overlap.

Scatter the sugar over the fruits, followed with the tequila and the cubes of butter. Scrape the vanilla seeds from the pod and scatter over the fruits. The seeds will form little clusters, this is fine. They will loosen up as they cook.

Place the dish in the preheated oven and bake for a total of 30 to 40 minutes. After 10 minutes, take the dish out and give it a stir to allow all the flavours to mingle. Return to the oven and repeat this process 10 minutes later being careful not to bruise the fruits. After 30 to 40 minutes, the fruits should be soft but not mushy and the pan covered with a thin layer of delicious red coloured syrup.

Enjoy warm over yogurt or with a dollop of double cream and a scatter of pistachios.