For a printable version of this recipe, click here.

Ingredients

• 1 (1 lb. 13 oz.) can peach halves

• 2 Tbsp. dry sherry

• 4 Tbsp. raspberry jam

• Flaked toasted almonds

Method

1. Drain juice from peaches; place in an ovenproof dish.

2. Warm raspberry jam with sherry over a gentle heat. Pour over peaches.

3. Cover and bake at 325 F / Gas Mark 2 for 30 minutes.

4. Sprinkle with almonds and serve.

Variations

• Pears Abricotine: Make as before using canned pears and apricot jam.

• With apricots: Apricots, canned, may be used instead of peaches. Use sweet sherry.

Courtesy of Rena Platt, House of Lancaster Cookery Book, 1986