Written by Lydia in Breakfast + Brunch
I am feeling a little melancholic this weekend as it seems like the summer will finally leave us tomorrow after teasing us with a glimpse of an Indian summer this week. I made this roasted cinnamon peaches recipe (taken from Sophie Dahl) for breakfast a few times over the summer and they are a scrummy treat to set a sunny day off nicely . So I thought it was fitting to share them with you as a last hoorah before autumn sets in.

Ingredients

Serves 2

4 peaches, ripe but firm
1 teaspoon ground cinnamon
1 tablespoon light brown sugar
1 tablespoon butter
500ml greek yoghurt
1 teaspoon vanilla extract
1 tablespoon honey

Method

1. Preheat the oven to 230C. Wash and halve the peaches, removing the stones, and place in a small roasting pan. Sprinkle each peach half with a cinnamon and brown sugar and dot with the butter. Cook for about 10 minutes.

2. While the peaches are cooking, mix the yoghurt with the vanilla and honey (or you could buy vanilla/honey Greek yoghurt or leave it plain if you prefer).

3. Serve the peaches in bowls doused with the yoghurt

 

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