4 halves of pêssego in syrup, drained
1 tablespoon of grated coconut
1 tablespoon of dark brown sugar
1/2 tablespoon of orange zest
4 halves of pêssego in syrup, drained
1 tablespoon of grated coconut
1 tablespoon of dark brown sugar
1/2 tablespoon of orange zest
Preheat the oven to moderate temperature (170°F)
Place the pêssego halves with the cut side up in a small refractory mold
Mix the grated coconut, brown sugar, and orange zest
Sprinkle over the cavities of the pêssegos
Put it in the hot oven for about 15 minutes
Serve warm (it bakes while the main courses are savored)
For a special day, serve with vanilla ice cream
Serves 2 people.
