Baked Peaches with Kirsch & Chocolate
Submitted by j t
Ripe peach halves baked with dark chocolate tucked inside and a drizzle of kirsch. Three ingredients, ten minutes in the oven, and an effortlessly elegant dessert.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
30 minSometimes the fanciest desserts are the simplest ones done right.
Ripe peach halves get a square of dark chocolate nestled into the hollow where the stone was, a splash of kirsch (or amaretto or brandy), and ten minutes in a hot oven.
The chocolate melts into a warm, glossy pool. The peach turns soft and fragrant. The liqueur perfumes everything.
Serve with a generous pour of double cream and watch the table go silent.
Pro Tips
- Use the ripest peaches you can find. If they don’t smell like anything, they won’t taste like much either.
- Bittersweet chocolate with at least 70% cacao gives the best contrast against the sweet fruit.
- Don’t overbake. You want the peaches soft but still holding their shape, not collapsed.
- Serve immediately while the chocolate is still molten and glossy.
Ingredients
Directions
Halve the peaches, pull out the stones carefully and place a square of chocolate in the hollow of each peach half.
Put the peaches in a baking dish , spoon over a little of the liqueur and bake in a preheated oven (200 degrees cup or 400 degrees F) for 10 minutes, until the fruit is soft and the chocolate has melted.
Serve with cream.
Comments
