3 ripe peaches, sliced in half and stones removed
1 dried ancho poblano chilli
3 Tbl orange juice
pinch of cinnamon
3 Tbl maple syrup
3 Tbl golden tequila
¼ cup plain yoghurt
Tio Pablo Chocolate Azteca to top
Preheat oven to 180°C.
Place peach slices, cut side up, onto a baking dish.
Remove stem from ancho chilli and place into a bowl of boiled water. Let sit for at least 15 minutes to soften, and then remove and chop finely (seeds okay if you would like a bit of extra heat)
In a saucepan, add the butter, orange juice, cinnamon and maple syrup. Cook on low heat for about 5 minutes, until butter melted, and then add the ancho. Cook another 5 minutes until mixture begins to thicken. Turn off from heat and stir through the tequila.
Pour a spoonful of the mixture atop each of the peach halves, to thoroughly coat and fill.
Place into the oven and bake for at least 20-25 minutes, until the peached have softened and browned. Remove from the oven and place a dollop of plain yoghurt atop each half and sprinkle with Tio Pablo Chocolate Azteca. Serve warm.