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Make this Burnt Stonefruit with Raspberries and Basil by Amanda Daniel

Burnt Peaches with Raspberries and Basil

Sweet Crowd Pleasure

Raspberries have a cheery sharpness and basil gives it the scent of summer. Best with creme fraiche or double cream. Good with vanilla bean cream, too. Peaches can be caramelised in the morning and sauce kept on the side.

Make it Local

In collaboration with Vegetables WA, Artist and Chef Amanda Daniel has designed a stunning and simple dessert that highlights a WA summer favourite- sweet stone fruit. Paired with Bannister Downs Jersey Cow cream, this tangy and juicy hit becomes decadent and indulgent.

Recipes and images courtesy @vegetableswa

Styling: @annapearlflanders

Recipe development: @amandadaniel.com_

Cooking & Plating: @fenella_peacock

Photography: @francesandrijich

Made fresh using local ingredients available seasonally on Dirty Clean Food.


  • 4 just-ripe white peaches, washed and dried
  • 2 tbsp olive oil, not too fresh
  • pinch of grey salt, 
  • optional; 3 tbsp WA honey; 2cm fresh ginger root, scrubbed and finely sliced; 
  • 20 small basil leaves, washed and picked
  • zest of half a lime
  • juice from half a lime
  • 2-3 tbsp cold water
  • 1 punnet raspberries
  • Bannister Downs Jersey Cream

Shop the Recipe


For the peaches Cut peaches, each side of the stone, into two discs. Then cut the remainder off each side of the stone. In a heavy-bottom non-stick pan, add oil, salt and honey. On a gentle to moderate heat, bring the honey to a bubble, then add peaches cut-side-down. Once the flesh has the desired colour, turn over to cook on the other side. Add ginger and half the basil. Keep the temperature controlled so the honey’s sugars don’t burn. Once the peach is caramelised and the caramel is gold, remove with basil and ginger. Set aside.

For the sauce Add a splash of lime juice and ¼ cup of water to the pan. Reduce to create a sauce. Add more water if required for syrup consistency. 

To plate Arrange peaches, add toffee basil leaves and ginger, and drizzle with caramel. Finish with fresh raspberries, basil, lime zest, and cream. We served ours on a long platter, but you can also plate up individually.

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