Soft baked peaches and figs with honey maury sorbet

For a truly scrumptious dessert try Alex Mackay's elegant combination of baked fruit served with a red wine sorbet
By Alex Mackay
Soft baked peaches and figs with honey maury sorbet
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes plus cooling, churning and freezing
  • Effort: medium

Ingredients

Main

  • 2 large peaches, halved
  • 6 large figs, halved
  • 1 vanilla pods
  • 100 ml clear honey
  • 75 g almonds
  • 1 lemon juice, and zest
  • 50 g unsalted butter
  • 250 g blackberries

For the Maury sorbet

  • 250 ml red wine, preferably Maury or port
  • 100 ml water
  • 150 g sugar
  • 300 g blackberries
  • 1 lemons, juice

Method

1. First make the Maury sorbet. Bring the sweet red wine to the boil with the water and sugar in a saucepan. 2. Cook it for about 1 minute until the sugar has dissolved. 3. Add the blackberries and bring back to the boil. 4. Remove from the heat, puree the mixture in a jug blender and strain it through a fine sieve. 5. Add the lemon juice and allow the mixture to cool. 6. Churn the cooled mixture in an ice cream machine at least 3 hours but not more than 5 hours before serving. Freeze the Maury sorbet until required. 7. Preheat the oven to 190ÂșC/gas 5. 8. Place the peaches and figs cut side up in an ovenproof dish that just holds them. 9. Split and scrape the vanilla pod and put both the seeds and the pod with the honey in a small saucepan. 10. Add in the almonds and the lemon zest and juice. 11. Bring to the boil and reduce by a third. Add the butter, bring back to the boil and boil for 1 minute. 12. Pour this mixture over the figs and peaches, make sure a few of the nuts are caught on top of the fruit as these will caramelise slightly. 13. Bake the fruit mixture for 10 minutes. 14. After 10 minutes add the blackberries and cook until the peaches and figs are soft and the juice is syrupy around the outside, around 10-15 minutes. 15. Serve the baked fruit hot or warm in deep bowls and add a ball of the sorbet to each portion at the last minute.

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