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Roasted Peaches with Ancho and Tequila


​3 ripe peaches, sliced in half and stones removed

1 dried ancho poblano chilli

40g butter

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.

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