Peach & almond crunch
One of the quickest desserts we have, and one of our favourites. A simple take on crème brulée
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
- Heat grill to high. Stone and slice the peaches. Place the biscuits in a plastic food bag and crush with a rolling pin. Arrange the peaches and the crumbled biscuits in the bottom of an ovenproof dish. Spoon over the crème fraîche, smooth with a knife so the peaches are entirely covered, then sprinkle over enough sugar to cover the crème fraîche. Place the dish under the grill for 3 mins or until the sugar has caramelised.
Make it with berries
Berry Brulèe: Swap the peaches for 200g strawberries, quartered, and 200g raspberries. In a sealable freezer bag, smash 4 shortbread fingers into chunks. Mix through with the berries and place in the bottom of an ovenproof dish. Cover with crème fraîche and a layer of demerara sugar as before and grill until the sugar is caramelised.
Per serving
326 kcalories, protein 5.0g, carbohydrate 44.0g, fat 16.0 g, saturated fat 10.0g, fibre 2.0g, sugar 37.0g, salt 0.21 g
Recipe from Good Food magazine, July 2007.
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http://www.bbcgoodfood.com/recipes/4535/
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Ingredients
- 4 ripe peaches
- 6 amaretti biscuits
- 2 x 200ml tubs low-fat crème fraîche
- 85-100g demerara sugar
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Ingredients
- 4 ripe peaches
- 6 amaretti biscuits
- 2 x 200ml tubs low-fat crème fraîche
- 85-100g demerara sugar
Per serving
326 kcalories, protein 5.0g, carbohydrate 44.0g, fat 16.0 g, saturated fat 10.0g, fibre 2.0g, sugar 37.0g, salt 0.21 g
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21 January 2008
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