Baked stonefruit cookies

Name: Baked stonefruit cookies
Yield: 6-8
Ingredients: 250 g Gingernuts, 1 packet, or other plain biscuits (Main); 100 g Dark chocolate, roughly chopped (Main); 50 g Butter, choose salted butter, melted; 1 Peach, ripe, peeled, optional (Main); 1 pinch Spice, or more to taste, optional, choose something like cinnamon; 6 Peaches, or 8 depending upon size, halved, pitted; alternatively use nectarines (Main); 1 pottle Mascarpone, whipped together with fresh cream for serving; alternatively serve with vanilla ice cream (Main)

Makes: 6-8

Tam West

Warren Elwin

Food writer

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Crushed gingernuts and chopped chocolate make a moreish topping for baked peaches or nectarines. Serve warm for dessert with a dollop of mascarpone and fresh cream whipped together, or vanilla ice cream.

Topping

250 g	Gingernuts, 1 packet, or other plain biscuits (Main)
100 g	Dark chocolate, roughly chopped (Main)
50 g	Butter, choose salted butter, melted
1	Peach, ripe, peeled, optional (Main)
1 pinch	Spice, or more to taste, optional, choose something like cinnamon

Baked stonefruit

6	Peaches, or 8 depending upon size, halved, pitted; alternatively use nectarines (Main)
1 pottle	Mascarpone, whipped together with fresh cream for serving; alternatively serve with vanilla ice cream (Main)

Directions

Preheat oven to 180C. In a food processor, blitz gingernuts (or other plain biscuit). Add to a bowl with chopped chocolate, melted butter, the flesh of 1 ripe peach if using, and a little spice if you like. Smoosh together to form a sandy crumb.
Add peach or nectarine halves into a baking dish, evenly distribute the crumb across the fruit, then bake for 35-45 minutes until fruit is tender and crumb is set. Serve warm with a dollop of mascarpone and fresh cream whipped together, or vanilla ice cream.