Gabriel Gaté’s summer dessert recipe is delicious and versatile, his suggested varieties include replacing the peaches with apricots, the strawberries with raspberries and the Kirsch with Drambuie.
Time: 30 minutes
6 large strawberries
1/4 pineapple, peeled and cored
1 orange, juiced
1 tablespoon finely grated lemon zest
80g caster sugar
40g brown sugar
4 soft, ripe peaches
30g butter chopped
Preheat the oven to 200°C. Butter an oval ovenproof dish that is large enough to hold the eight peach halves.
Dice the banana, strawberries and pineapple and combine with the orange juice, lemon zest, half the caster sugar and half the brown sugar.
Add the diced fruit to the prepared dish. Place the peaches, skin-side down, on top of the diced fruit. Sprinkle with the remaining brown sugar and caster sugar and dot with small knobs of butter.
Bake for 20 minutes or until the peaches are cooked.
Bring the Kirsch to the boil in a small saucepan. Pour the hot Kirsch over the hot peaches and light with a match. The Kirsch and peaches must be very hot for the Kirsch to ignite. Serve immediately.
Recipe taken from 100 Best Cakes & Desserts by Gabriel Gaté
Gabriel Gaté’s latest cookbook celebrates his favourite cakes and desserts. With 100 easy-to-follow recipes it includes chapters on cakes, crèmes and mousses, tarts and pies, fruity desserts, sorbets and ice creams and hot desserts, all using the freshest ingredients. Each recipe contains Gabriel’s unique style and flair that has made him one of Australia’s best loved home-style cooks. 100 Best Cakes and Desserts is a delightfully sweet cookbook that is sure to appeal to fans of desserts and Gabriel’s recipes alike.
You can purchase 100 Best Cakes & Desserts at cooked.com.
Published by Hardie Grant