Peach & almond slices
A fruity pud is a brilliant way to end a meal - this speedy number can be whipped up in minutes, then cooked while you're eating your main course
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 20 mins
- Heat oven to 220C/200C fan/gas 7. Unroll the pastry on a lightly floured surface and cut in half horizontally. Slice each half into 3.
- Lay the pastry sheets on a baking sheet. Use a knife to mark a 1cm border on each - be careful not to go all the way through. Prick inside the border with a fork, then brush all over with beaten egg.
- Bake for 10 mins until golden and slightly risen. Divide the marzipan equally between the pastry squares and fan out the peach slices on top, followed by a sprinkling of almonds.
- Put the slices back into the oven for 10 mins until they have puffed up and are golden. Serve with a dollop of crème fraîche.
USE UP LEFTOVER MARZIPAN
Almond ice cream sundaes for 6. Crumble 250g marzipan into 1 litre good-quality softened vanilla ice cream. Return to the tub, then freeze for at least 1 hr. Fill the bottom of 6 sundae dishes with your favourite fruit, top with a scoop of ice cream, some whipped cream and 1 tbsp flaked almonds.
PER SERVING
408 kcalories, protein 7g, carbohydrate 42g, fat 25 g, saturated fat 8g, fibre 2g, sugar 25g, salt 0.69 g
Recipe from Good Food magazine, July 2011.
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http://www.bbcgoodfood.com/recipes/1396635/
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Ingredients
- 375g pack puff pastry sheet
- 1 egg , beaten
- 175g marzipan , chopped
- 3 peaches , halved, stoned and thinly sliced
- 1 tbsp flaked almonds
- crème fraîche , to serve
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Condensed milk is a magic ingredient when making no-churn ice cream - the end result will be creamy, smooth and not at all icy
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ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Ingredients
- 375g pack puff pastry sheet
- 1 egg , beaten
- 175g marzipan , chopped
- 3 peaches , halved, stoned and thinly sliced
- 1 tbsp flaked almonds
- crème fraîche , to serve
PER SERVING
408 kcalories, protein 7g, carbohydrate 42g, fat 25 g, saturated fat 8g, fibre 2g, sugar 25g, salt 0.69 g
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26 June 2011
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20 July 2011
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21 July 2011
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