Put sliced peaches in a slow cooker for a treat your whole family will adore

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This fabulous, fruity recipe is brilliant on so many fronts.  It ticks the absolutely essential box of simply being delicious to eat, but also scores points for containing fresh fruit, and for looking impressive enough to serve at a dinner party!  It's easy to put together and pretty satisfying making the taco cups and assembling the finished pudding.
If you want, use other soft fruits such as plums or even throw a handful of berries in.  A combination of red and black currants would look good.
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Ingredients:
Instructions:
1.  Place the peaches, nectarines, apricots and lemon juice into your slow cooker, add the white sugar, brown sugar and cinnamon then gently toss everything together before topping  with the cubes of butter and cooking for 2 - 4 hours on low. 
2.  Around 20 minutes before serving, preheat the oven to 375°F and prepare the taco cups by wrapping the tortillas in damp paper towels and heating in the microwave for 30 - 45 seconds.
3.  Push each tortilla into 4 inch diameter bowls to create a 'cup' then bake for 12 - 15 minutes and allow to cool before filling each cup with the fruit.  Serve with a scoop of ice cream and a drizzle of caramel syrup.
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The warmth from the fruit will melt the ice cream quickly, so serve immediately and enjoy the delicious contrast of warm and cold, and the crunch of the tortillas with the soft sweetness of the fruit.  If you prefer, allow the fruit to cool before serving for a more refreshing dessert!   
Resources Whitney Bond
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