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Slow-roasted peaches with orange caramel sauce


  • 250 g caster sugar

  • 3 tablespoons Water

  • 250 ml fresh orange juice

  • 1 Vanilla pod seeds scraped out

  • 100 g Pistachios

  • 6 white peaches

  • 50 g unsalted butter softened but not completely melted

  • 150 g fresh raspberries


  • 1.

    Place 150g/5┬Żoz of the sugar into a heavy-based pan with the water. Heat gently until the sugar has completely melted and formed a clear syrup. Turn up the heat and cook for about five minutes, or until the mixture turns a light caramel colour.

  • 2.

    Remove the pan from the heat and carefully stir in the orange juice - it will splutter. Add the vanilla seeds to the caramel and stir. Set aside and allow to cool and thicken slightly, then stir in the pistachios.

  • 3.

    Preheat the oven to 150C/300F/Gas 2.

  • 4.

    Using a mini-blowtorch, blacken the peach skins all over, then peel off the skin by rubbing with a clean cloth.

  • 5.

    Brush the peaches liberally with the butter using a pastry brush, then sprinkle with the remaining sugar.

  • 6.

    Place the peaches into a small roasting tin and spoon the caramel over them. Transfer to the oven and roast for about 20 minutes, basting the peaches with the pan juices from time to time.

  • 7.

    Remove from the oven, add the raspberries and stir, then return to the oven for ten minutes, or until the peaches are softened but still retain their shape.

  • 8.

    Remove the tin from the oven, cover loosely with foil and leave to cool - this helps the juices to gather in the bottom of the tin.

  • 9.

    To serve, place the peaches and raspberries onto serving plates and drizzle over the caramel sauce from the roasting tin.

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