Roast Peaches & Honey Recipe

Indian chef and member of the family behind the famous spice brand, Anjali Pathak shares her recipe for this scrumptious dessert. Ingredients: 4 peaches, cut into half and seed removed 4T runny honey Good pinch of cinnamon powder 4 green cardamom pods, seeds removed and crushed 2T raisins 2T pecans (or mixed nuts), roughly chopped (optional) 4T thick plain yoghurt or crème fraiche Zest and juice of ½ lemon Sugar, to taste 2 gingernut biscuits, roughly broken up into small pieces Mint, to garnish Directions: Lay the peaches cut side up on a baking tray. Drizzle the honey over them. Sprinkle over the cinnamon powder and crushed green cardamom seeds. Top with some raisins and pecans. Bake in a preheated oven (180°C) for 10 minutes or until the peaches have started to soften but still hold their shape. In the meantime make the lemon yoghurt/cream. Mix together the lemon zest and juice with the yoghurt or crème fraiche. Taste and add a good pinch of sugar. Serve the peaches sprinkled with gingernuts and a good dollop of lemon yoghurt/crème fraiche and a final garnish of mint. Anjali’s Tip: This recipe also tastes great with plums and figs. This recipe tastes best with ripened peaches, as they are sweeter and softer, but if you don’t have time to let them ripen then make sure you bake them for a little longer. Serves 4 Catch Anjali Pathak at the Durban Good Food & Wine Show from 8 August to 11 August 2013. For more information, visit