Baked Peaches in Armagnac

At the end of August,  summer has one last treat instal before Autumn and that is English peaches!  This year has been exceptional – the long hot summer allowed the peaches to ripen and their flavour mature.  Here is one of my favourite recipes – baked peaches! Simple, quick and utterly delicious.

We used peaches from the garden and butter from our local farm shop.

  • 3 ripe large peaches
  • 60ml Armagnac
  • 1/2 vanilla pod
  • 1tbsp caster sugar
  • 20g butter (melted)
  • preheat the oven to 190°C/Gas 5/374°F and on the hob, heat up a griddle-pan
  • slice each peach in half (try to keep it as neat as possible) and remove the stone
  • lightly brush the cut side with warm melted butter
  • carefully place the peach halves cut side down on the griddle. Cook for 3-4 minutes, until slightly chard
  • place the grilled peaches in a shallow oven-proof dish, cut side up
  • slice the vanilla pod down the centre and with a knife carefully remove the vanilla seeds and mix into the sugar
  • sprinkle the vanilla sugar over the peaches and pour over half of the Armagnac
  • bake in the oven for approximately 15 minutes or until the peaches are soft
  • pour over the remaining Armagnac
  • serve either warm or cold with creme fraiche or vanilla ice cream