• 4 peaches
  • 4 tsp raspberry jam
  • Half-fat crème frâiche, to serve
  • Ginger snap biscuits, crumbled to serve


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Halve and stone the peaches, spoon the raspberry jam into each half, then put on a baking tray and bake for 15-20 minutes, until soft.

  2. 2

    To serve, top the peaches with crème frâiche and crumbled ginger snap biscuits.

Nutritional Details

Each serving provides
  • Energy 335kj 80kcal 4%
  • Fat 1.9g 3%
  • Saturates 1.2g 6%
  • Sugars 11.1g 12%
  • Salt 0.05g <1%

% of the Reference Intakes

Typical values per 100g: Energy 327kj/78kcal

Each serving provides

13.5g carbohydrate 1.7g fibre 1.2g protein

Also in these Scrapbooks

Back to top