Roasted peaches with granola
This delicious dessert could also work for breakfast! Serve these roasted peaches and nutty granola with Greek yoghurt or cream.
From Saturday Kitchen
Ingredients
For the roasted peaches
For the granola
- 60²µ/2¼´Ç³ú pecans, roughly chopped
- 50²µ/1¾´Ç³ú blanched hazelnuts, roughly chopped
- 250g/9 oz rolled oats
- 1 tbsp desiccated coconut
- ½ tsp ground cinnamon
- 3 tbsp clear honey
- 3 tbsp maple syrup
- 2 tbsp vegetable oil
- 50²µ/1¾´Ç³ú golden raisins
- 50²µ/1¾´Ç³ú dried cherries
- 50²µ/1¾´Ç³ú dried apricots, roughly chopped
Method
Preheat the oven to 200C/180C/Gas 4.
Put the peaches in an ovenproof dish and top with the butter.
Bake in the oven for 20–25 minutes, until golden brown.
To make the granola, combine the pecans, hazelnuts, coconut and cinnamon in a bowl. Make a well in the centre and add the honey, maple syrup and oil. Mix well.
Spread the mixture on a baking tray and bake for 10 minutes. Stir the granola and bake for another 10 minutes, until golden brown. Remove from the oven and stir in the dried fruit.
To serve, spoon the peaches into four bowls and top with the granola.
