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Honey-and-coconut roast peaches

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

4 ripe peaches, halved
2 T butter
¼ cup honey
½ lemon, juiced
50 g desiccated coconut
1 t fresh mint, for serving

Method

Preheat the oven to 200°C or prepare a braai. Thread the peaches onto skewers, arrange on a baking tray if roasting and in 2 layers of tinfoil if braaiing.

Dot the butter evenly between the peaches, drizzle with the honey and lemon juice.

Roast for 15–20 minutes, or until soft and juicy, or braai for 5 minutes.

Lightly toast the coconut in a dry pan over a medium to high heat, shaking often. Sprinkle over the hot peaches, tear over the mint and serve hot.

Discover more fruity dessert recipes here.