Frances Bissell

Rose-Baked Peaches with Zabaglione

Preparation info
  • serves

    6

    • Difficulty

      Easy

Appears in
The Scented Kitchen: Cooking with Flowers
The Scented Kitchen

By Frances Bissell

Published 2012

  • About

This is a dish for a special occasion, ideally one on which you have some help with cooking or serving. It makes a perfect ending to a summer dinner, especially if all the preceding dishes were cold.

Ingredients

  • 6 firm peaches
  • 50 g/2 oz unsalted butter, softened

Method

Peel the peaches, or not, as you prefer, and remove their stones by half slicing them. Butter a baking dish and place the peaches in it, dotting them with the rest of the butter. Then sprinkle on the rosewater, sugar and lemon juice. Bake the peaches at 180°C/350°F/ gas mark 4 until tender, which will take 30–