When supermarkets decided, not that long ago, to sell imperfect fruit and vegetables instead of insisting they be a similar size and shape, many shoppers rejoiced. Not just because much rejected produce was, shamefully, thrown away or fed to animals but also because tasty perfectly acceptable produce became available at much lower prices.
For example, a supermarket I frequent always has fresh pineapple at around or under a pound. OK, to get the best of them, they need to be cooked. But sprinkled with fresh ginger and a few drops of vanilla and baked with a bit of water, the pineapples become a stunning and unusual dessert.
And because of the fruit's natural sweetness, there's no need to add sugar.
This week supermarket punnets of peaches and plums are selling for a remarkable 70 pence each. Baking the peaches will surprise and delight family and friends.
Feeds: 4
Cost: £1.50
Ingred:
4-6 medium peaches
1/2 tsp dried cinnamon
1/2 tsp vanilla essence
1/3 cup/80 ml water
1-2 tbsp cognac (opt)
Method:
- Preheat oven to 180c, 350f, gas 5
- Halve peaches; remove stones; cut each half into quarters
- Place in an 8"/20cm baking dish.
- Sprinkle over cinnamon and vanilla
- Add water. Cover dish tightly with foil.
- Bake 20-25 min or until peaches are soft. Remove peel.
- Add brandy to adults' portion.
- Serve as is with yoghurt cream, or over ice cream or on the side with Bread Cake.
- Puree leftovers and add to prosecco or fizzy water for a cheat's Bellini
Tip: For No-Sugar Baked Plum Ambrosia, substitute 1/2 tsp fresh grated ginger for cinnamon and orange juice for water.
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