Spiced pecans & peach fizz
These American-style snacks are ready in minutes and very moreish - enjoy with a fruity cocktail
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 2 mins
Cook 5 mins
- Place 2 tbsp caster sugar in a small pan with 1 tbsp water. Heat for 2 mins, without stirring, until the sugar dissolves. Tip in 85g pecans and cook until the sugar turns golden brown and coats the nuts. Sprinkle over a pinch cayenne pepper, season with a little salt, then turn out onto baking paper, separating out nuts as much as you can. Leave to cool. Will keep in an airtight container for up to 1 week.
Peach fizz
Use a sharp knife to make a small cross in the bottom of a peach. Put in a bowl of boiling water, leave for 30 secs, then peel away the skin and remove the stone. Whizz in a blender with 4 tsp orange liqueur (try Triple Sec or Grand Marnier) and pass through a fine sieve; use a juicer if you have one. Pour into 2 glasses and top up each with chilled sparkling wine.
Recipe from Good Food magazine, July 2009.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/11248/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Buy ingredients
Search Good Food
Smoked salmon pancakes with lemon & caper crème fraîche
A really easy starter that's fit for the festive feast - and the pancakes can be made up to two days ahead
6
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 2 mins
Cook 5 mins
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
07 March 2012
Bex rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.