Chocolate & ginger baked peaches

Life’s peaches and cream with chocolate and ginger baked peaches

  • Cook:1 hrs
    1 hour includes 20 minutes in the oven
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 298
  • fat 16g
  • saturates 8g
  • carbs 33g
  • sugars 10g
  • fibre 2g
  • protein 3g
  • salt 0.63g


  • 6 peaches, firm but ripe
  • 12 gingernut biscuits
  • 85g dark chocolate, coarsely grated or finely chopped
  • 3 pieces of stem ginger, finely chopped
  • 1 egg yolk
  • 2 tbsp sweet dessert wine or marsala
  • finely grated zest of 1 orange
  • 150ml white wine
  • 50g butter


  1. Preheat the oven to fan 160C/conventional 180C/gas 4. Butter a large, shallow ovenproof dish. Cut the peaches in half and remove the stones, then stand the peaches cut-side up in the dish.

  2. Put the ginger biscuits into a tough plastic bag, seal the bag and bash the biscuits with a rolling pin until they’re roughly crushed. Tip them into a bowl and mix in the chocolate, two-thirds of the chopped ginger, the egg yolk, dessert wine and orange zest until everything is evenly mixed.

  3. Divide the mixture equally between the peach halves, mounding it into the holes left by the stones. Pour the white wine around the peaches, dot them with the butter and bake for 20 minutes, or until tender. (This can be made up to a day ahead, kept in the fridge once cool, then gently reheated, in two batches, on Medium in the microwave for 4-5 minutes each batch.) To serve, spoon over the cooking juices and scatter with the remaining ginger. Serve warm.

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