For a healthy, fruity dessert, try this baked peaches with peach creme anglaise recipe. Adding pureed peaches to the creme anglaise adds a fruitiness.
While I was abroad in London this past fall, my flat cooked dinner for each other. When it was my night, I found some donut peaches on sale at Sainsbury’s, and decided to create a dessert out of it. I based my baked peaches with peach creme anglaise recipe off a couple of roasted apricot recipes, modifying it based on the ingredients I had on hand. For example, I replaced the butter with olive oil since I didn’t have any butter on hand. For future bakers, I’d recommend using a dollop of butter in the center of each peach half instead. So there’s lots of room for experimentation with this recipe.
Peach Creme Anglaise
Creme anglaise is traditionally made with heavy cream, but since I didn’t have any on hand, and also wanted to make a healthier version of the recipe, I used fat-free milk instead. This caused the sauce to be much lighter than usual. I also added pureed peaches to add fruitiness, though it caused the sauce to be thinner than normal. Overall I enjoyed the dish a lot.