I used to try to avoid eating peaches in public. Yes, they are delicious and sweet, but all that lovely juice is a guaranteed disaster on a messy eater like me. I have never managed to eat a peach without having juice trickling down my chin, my fingers, my clothes… Living in Asia, alas, means that peaches are the least of my problems. Asian food is just a minefield of potential messiness and disasters, and means kissing goodbye to tidy eating and, often, dignity. Despite spending four years in Asia I still can’t hold chopsticks correctly, and while I cope with most foods, getting hold of slimy little morsels is still a futile exercise in juggling, dropping and eventually giving up and shovelling things in with sticky fingers.
So peaches are back on the menu, not least in the form of this simple and effective little breakfast. It’s lovely and summery, and feels healthy despite the butter!
Serves 2, from Miss Dahl’s Voluptuous Delights
3 ripe peaches
1 tsp ground cinnamon
1 tbsp soft brown sugar
1 tbsp butter/sunflower oil
250ml vanilla yoghurt
a little honey
fresh mint leaves (optional)
1. Preheat the oven to 230C. Wash and halve the peaches, remove the stones and place in a roasting tin.
2. Mix together the cinnamon and brown sugar and sprinkle over each peach half. Dot butter (or oil) on top.
3. Roast in the oven – cooking time varies according to the size of the peaches. The original recipe states that 10 minutes will suffice, but mine were massive and needed more like 30 minutes.
4. Divide the yoghurt between two bowls. Top with three roasted peach halves each, drizzle with honey, and garnish with mint if you like.