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Caramelised peaches with basil and sour cream – by Simon Warren

11 September 2006

INGREDIENTS

(serves four)

4 peaches
150-200g muscovado sugar
1 bunch basil, julienned
8tsp banana liqueur
Sour cream

METHOD

Prepare peaches one hour in advance. Split peaches. Take stone out and lay in roasting tray. Pour 1tsp banana liquor over each half. Sprinkle basil and 100g of muscovado sugar over the peaches. Leave for one hour, then pour the rest of the banana liqueur and sugar over the peaches. Put under a high grill until brown and glazed. Serve with sour cream.

by Simon Warren

Other recipes from Simon Warren>>

Photo © Tim Stockill

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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