Millions of Peaches…


With age comes maturity (for the most part), and if there is one thing I’ve learned when it comes to buying produce, it is to buy fruit that is in season. This only really dawned on me in the past year or so, as in times gone by, I would see a pack of prepared watermelon slices, think, “ooh yes watermelon”, and then after languidly devouring the tub, rue the purchase when I spy the extortionate price sticker as the tub goes into the trash. This is now a thing of the past, and if I have to sit and plough my way through an entire watermelon, I will.

This is what got me thinking – because the fruit always turns bad before I get 3/4 the way through the packet, especially in the summer months. So I have now taken to popping fruit in the oven and roasting it. This process yields wonderful depth of flavor to the fruit – and brings on a whole different texture and eating possibilities. Whilst this process did NOT work well with watermelon (you can’t say I don’t try) – it worked beautifully with some leftover dessert peaches and black figs.

Hot, cold or warm – the fruits became so versatile and provided an array of ways to eat them. Cold in a salad with a complimentary sharp cheese to contrast the sweetness; on crackers or French Loaf with a bit of olive oil and creamy soft goats cheese, or as a dessert – as I have done below. Enjoy in abundance!

Vanilla Roasted Peaches & Black Figs

Serves 4     Takes approx. 25 mins

4 Dessert Peaches, halved and pips removed

8 Black Figs

2 tsp Brown Sugar

4 tbsp Mascarpone

1 tbsp Woolworths Vanilla Powder

2 tbsp Lemon Popping Candy

1 tbsp ‘The Cook Sister’ African Vanilla Drizzle Syrup


Preheat oven to 200˚C with a small rectangular tin inside. Prepare your peaches.

When the oven is ready, arrange the peaches skin side down in the tin, and add the whole figs. Sprinkle generally with the sugar and vanilla powder.

Roast for about 20 – 25 minutes. Remove fruit from the tin and optionally if you like, finish them off in a very hot grill pan to make pretty char marks on the fruit.

Alternatively just dish up, add a spoon of Mascarpone to each plate, a scatter of the lemon popping candy and a drizzle of the vanilla syrup!

1 comment

  1. Sugarlow says:

    What I like about this recipe is that it is so quick and easy …… and classy enough to serve at dinner parties!

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