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Soft baked peaches and figs with honey maury sorbet

Alex Mackay from Good Food Live
For a truly scrumptious dessert try Alex Mackay's elegant combination of baked fruit served with a red wine sorbet

Soft baked peaches and figs with honey maury sorbet

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 190ºC/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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Serves: 4

Prep: 30 min, plus cooling, churning and freezing
Cook: 30 min

Ingredients
2 large Peaches, halved
6 large ripe figs, halved
1 vanillia pod
100ml clear honey
75g almonds, skinned
1 lemon juice, and zest
50g unsalted Butter
250g Blackberries