Trio of desserts: raspberry sorbet, raspberry bark and roasted pecan peaches

Method:

• Preheat the oven to 200°C/Fan 180°C.
• Arrange the peach halves, cut-side up, on a roasting tray.
• Drizzle with half the caramel sauce or brown sugar and dot with butter. Scatter pecans evenly on top, then drizzle with the remaining sauce or sugar.
• Bake for 20-25 minutes and serve warm.

Dark Chocolate Bark with Raspberries & Pistachios

Method:

• Take a baking tray measuring about 30 x 40cm and line it with baking parchment. Put the chocolate in a heatproof bowl and set it over a pan of simmering water. Leave until the chocolate has melted, stirring occasionally. Alternatively, you can melt the chocolate in a microwave. Stir the oil into the melted chocolate.
• Pour the chocolate into the baking tray and spread it out - it shouldn't be too thin. Sprinkle the pistachios and raspberries on top and gently push them into the chocolate.
• Set the chocolate aside to cool and harden, then break it into shards.

All recipes extracted from The Social Kitchen Table