Roast peaches with orange biscotti

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How to make Roast peaches with orange biscotti

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 0:40
  • Total Time : 0:55

Ingredients

  • 6 slipstone peaches, halved, stone removed
  • 100g (1/2 cup, firmly packed) brown sugar
  • 150ml Botrytis Semillon dessert wine
  • 6 scoops vanilla ice-cream, to serve

orange biscotti

  • 85g (1/2 cup) blanched whole almonds
  • 190g (1 1/4 cup) plain flour
  • 1/4 teaspoon baking powder
  • 115g (1/2 cup) caster sugar
  • 1 orange, rind finely shredded
  • 2 eggs, lightly whisked
  • 1/2 teaspoon vanilla essence

Method

  • Step 1 To make orange biscotti, preheat oven to 180°C. Spread almonds for the orange biscotti on a baking tray. Cook in preheated oven for 7 minutes or until toasted. Set aside for 5 minutes to cool. Roughly chop.
  • Step 2 Line a baking tray with non-stick baking paper. Sift flour and baking powder into a bowl. Add almonds, caster sugar and orange rind, and stir until combined. Combine eggs and vanilla essence in a bowl. Add egg mixture to dry ingredients, use your hands to bring together. Turn onto a lightly floured surface and knead until well combined. Shape into a 4 x 25cm log. Place on lined tray and bake for 20 minutes or until lightly coloured, firm to touch and cooked through. Set aside for 15 minutes to cool slightly.
  • Step 3 Line 2 trays with non-stick baking paper. Use a serrated knife to cut biscotti into 5mm-thick slices. Place in a single layer on lined trays. Return to oven and bake for 10 minutes or until golden brown, swapping trays halfway through cooking. Set aside to cool completely.
  • Step 4 Meanwhile, place peaches, cut-side up, in a large roasting pan. Sprinkle with brown sugar and drizzle with wine. Cook in preheated oven for 30 minutes or until peaches are soft and golden brown.
  • Step 5 Serve peaches with biscotti and ice-cream. Drizzle with any pan juices.

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