Quick peach brûlées
An individual pud always pleases your guests, they don't have to feel guilty about digging in for more
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes + chilling time
- Chop 3 of the peaches into chunks and whizz to a purée in a food processor. Softly whip the cream and stir in 3/4 of the purée. Cut the other 2 peaches into segments. Layer up the peach cream and peach segments (keeping aside 4 slices for decoration) in 4 glasses or bowls and chill for 20 minutes.
- Very lightly oil a non-stick baking tray. Put the sugar in a pan with 4 tbsp water. Heat slowly until the sugar has completely melted then turn up the heat and boil the liquid until it turns a deep golden caramel. Pour the caramel straight onto the baking sheet (put this on a board as it will get very hot) and cool. Break into shards and arrange on top of the peach creams with a slice of peach and a drizzle of purée.
Per serving
501 kcalories, protein 2.5g, carbohydrate 37.9g, fat 38.8 g, saturated fat 21.5g, fibre 2.1g, salt 0.05 g
Recipe from olive magazine, August 2006.
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http://www.bbcgoodfood.com/recipes/3762/
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Ingredients
- 5 very ripe peaches , 3 peeled
- 284ml carton double cream
- sunflower oil
- 100g caster sugar
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Bash up some strawberries and mix with meringue to make this speedy pudding recipe
4
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes + chilling time
Ingredients
- 5 very ripe peaches , 3 peeled
- 284ml carton double cream
- sunflower oil
- 100g caster sugar
Per serving
501 kcalories, protein 2.5g, carbohydrate 37.9g, fat 38.8 g, saturated fat 21.5g, fibre 2.1g, salt 0.05 g
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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.
