2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped
6 ripe peaches, halved and stoned
6 tablespoons cloudy apple juice
1 tablespoon caster sugar
75 g (3 oz) blueberries
150 ml (4 pint) 0% fat Greek yogurt


1.Preheat the slow cooker if necessary. Arrange the chopped ginger over the base of the slow cooker pot, then place the peaches, cut sides down, on top in a single layer.
2.Pour over the apple juice, then sprinkle with the sugar and blueberries.
3.Cover and cook on low for 2 hours until the peaches are piping hot and the juices are beginning to run from the blueberries.
4.Spoon into serving bowls and serve warm or cold with the Greek yogurt.
5.FOR BAKED PEACHES WITH ROSE WINE, arrange 8 peach halves, cut sides down, in the base of the slow cooker pot and pour over 6 tablespoons rosé wine, 1 tablespoon caster sugar and 125 g (4 oz) raspberries instead of the blueberries. Cover, cook and serve as above.

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