Caramel poached peaches with blueberries
A super-speedy pudding, full of ripe peachy flavour, with warm vanilla
Difficulty and servings
Serves 3 - 6
Preparation and cooking times
Ready in 20 mins
Low-fat
- Heat an empty, heavy-based saucepan until you can feel a strong heat rising. Sprinkle in the sugar. It should start to caramelise. Swirl the pan as the sugar dissolves and turns dark golden, but do not stir.
- When most of the sugar has caramelised, carefully pour in 500ml/18fl oz just-boiled water, and stir with a long handled spoon. It will spit, so take care. The sugar will become firm, but keep heating and stirring and it will dissolve again. Add the lemon zest and vanilla. Simmer for 5 mins.
- Score the peaches in half and twist to separate. Remove the stones. Slip the peaches into the syrup in a single layer.
- Return the liquor to a gentle simmer and turn down the heat until it barely simmers. Cook for 3-5 mins until the flesh feels tender when pierced. Remove the pan from the heat, mix in the lemon juice and allow to cool. Mix in the blueberries and serve at room temperature or chilled.
Per serving (for 3)
376 kcalories, protein 1g, carbohydrate 98g, fat 1 g, saturated fat 0g, fibre 2g, sugar 88g, salt 0.02 g
Recipe from Good Food magazine, June 2005.
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Ingredients
- 250g caster sugar
- strips of zest and juice 1 lemon
- 1 vanilla pod , cut in half and seeds scraped out
- 3 just ripe peaches
- 100g blueberries
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Difficulty and servings
Serves 3 - 6
Preparation and cooking times
Ready in 20 mins
Low-fat
Ingredients
- 250g caster sugar
- strips of zest and juice 1 lemon
- 1 vanilla pod , cut in half and seeds scraped out
- 3 just ripe peaches
- 100g blueberries
Per serving (for 3)
376 kcalories, protein 1g, carbohydrate 98g, fat 1 g, saturated fat 0g, fibre 2g, sugar 88g, salt 0.02 g
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28 November 2007
Best Recipes rated and commented on this recipe
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11 June 2011
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