This works beautifully with any of summer's fruits. The roasting time will vary depending on the size and ripeness of the fruits. Serve with your favourite cream or with my caramel yoghurt.


  • 750 ml dry white wine

  • 200 g caster sugar

  • 2 cinnamon sticks

  • 1 vanilla bean, split lengthwise

  • 8 firm ripe peaches

  • 1 punnet blueberries or raspberries

  • Caramel yoghurt

  • 200g natural low-fat yoghurt

  • 2 tbsp soft brown unrefined sugar


  • 1.

    Heat the oven to 200C/Gas 6. Combine the white wine, sugar, cinnamon sticks and vanilla bean in a small saucepan and bring to the boil, stirring until the sugar has melted. Boil for 1 minute.

  • 2.

    Place the peaches in a small baking tray, and pour in the wine mixture. Bake in the centre of the oven for 30 minutes or until the peach skins start to split, and the peaches look all toasty and flushed. Remove from the ove, and add the blueberries or raspberries. Serve warm or at room temperature, drizzled with the fruity juices.

  • For the yoghurt:

  • 1.

    Scatter the sugar over the yoghurt and leave for 15 minutes – the sugar will melt into a caramel. Swirl it through the yoghurt and serve.

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