Baked Peaches with Vanilla Bean Ice Cream

Ingredients

• 2 peaches (halved)
• 0.5 tsp cinnamon
• 1 tbsp maple syrup
• 1 tbsp soft light brown sugar
• 2 tbsp butter (melted)
• 100 g condensed milk (for the optional homemade no-churn ice cream)
• 300 ml double cream (for the optional homemade no-churn ice cream)
• 1.5 tsp vanilla bean paste (for the homemade ice cream: use 1 tsp; for the peach topping: use 1/2 tsp)

Steps

1. 1

   If making the no-churn ice cream, whisk the double cream, condensed milk, and 1 tsp vanilla bean paste together until soft peaks form.

2. 2

   Spoon the whipped mixture into a freezer-safe bowl and freeze for at least 5 hours or overnight. Alternatively, use good-quality store-bought vanilla bean ice cream.

3. 3

   Preheat the oven to 175°C (350°F).

4. 4

   Halve the peaches and arrange them flesh-side up in a baking tray.

5. 5

   In a bowl, mix the melted butter, maple syrup, soft light brown sugar, cinnamon, and 1/2 tsp vanilla bean paste.

6. 6

   Spoon the mixture into the centers of the peach halves, then spoon any excess around the edges of the peaches.

7. 7

   Bake for 30 minutes, until the peaches are soft.

8. 8

   Serve the warm peaches in bowls with vanilla bean ice cream.

Notes

The no-churn ice cream is optional; good-quality store-bought vanilla bean ice cream may be used instead. The source lists 1 1/2 tsp vanilla bean paste total, divided between the ice cream and peach topping.

Nutrition per serving

• dessert
• vegetarian
• summer
• baked
• fruit