Sadly I didn’t embrace the stone fruit season this year as well as I could have. Yes I ate my share of them fresh but I didn’t get around to cooking much with them. One thing I did make is this baked peach dessert, spiced-up with my fragrant salan masala mix, some bourbon, vanilla and crunchy pistachio’s. This can be knocked-up in a few minutes, so dessert could be ready just after half an hour. Hot, sweet, crunchy and oh-so exotically aromatic! How do you say “ooh la la” in Hindi?
Preheat oven to 180°C.
Cut the peaches in half, remove the stones and place the them into a snug-fitting baking dish.
Combine the ground pistachio’s, sugar, salan masala and half of the vanilla seeds. Set aside. Pour 1 cup water into the baking dish, drop in the split vanilla pod and the remaining vanilla seeds. Sprinkle the bourbon over the cut peaches then top each half with the pistachio mixture.
Bake for 30 minutes or until cooked through.
Serve hot with double cream or ice cream.