Spiced Peaches

Ingredients

4 large peaches, peeled, destoned and halved

60g brown sugar

2 tbsp sweet sherry or brandy

1 tbsp orange juice

1 tbsp lemon juice

¼ tsp ground cinnamon

Pinch of ground nutmeg

30g butter

Method

Place peaches in a *Calphalon One 35cm Everyday Pan, cut side down. Sprinkle with brown sugar, sherry, fruit juices and spices. Dot peaches with butter.

Cover dish and bake for 25 minutes in a pre-heated 180 ° C oven.

Serve with natural yoghurt, cream or ice cream.

How to Stone a Peach

Knowing how to stone a peach is as easy as reaching for a *Wüsthof Classic Birds Beak Peeling Knife. Take the peach and place it on a wooden or plastic cutting board; hold securely. Look for the natural seam which encases the peach and insert your knife. Carefully follow the natural seam with the knife, cutting through to the pit. Take the peach in your hands and twist until the two halves pull apart. To loosen the pit, cut into the flesh that surrounds it and use your fingers to pull it aw ay.

If your recipe calls for peeled peaches, place peaches in boiling water for 30 seconds. Remove with a slotted spoon and plunge into a bowl of iced water — this stops the cooking process. Then take the blade edge of your knife and peel away the skin.

SERVES 4

*Calphalon One 35cm Everyday Pan. RRP $329.00

*Wusthof Classic 7cm Birds Beak Peeling Knife. RRP $99.95