Name: Peach & almond crunch
Total time: 13 min
Yield: 4
Cuisine: French
Ingredients: 4 ripe peaches; 6 amaretti biscuits; 2 x 200ml tubs low-fat crème fraîche; 85-100g demerara sugar

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Peach & almond crunch

Peach & almond crunch

Good Food team

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Serves 4

Easy

Prep: 10 mins

A star rating of 3.6 out of 5.9 ratingsRate

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One of the quickest desserts we have, and one of our favourites. A simple take on crème brulée

Easily halved

Vegetarian

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Alternatives

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Warm potato & green bean salad with a soft egg

A star rating of 5 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

4 ripe peaches
6 amaretti biscuits
2 x 200ml tubs low-fat crème fraîche
85-100g demerara sugar

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Nutrition: per serving

kcal326
fat16g
saturates10g
carbs44g
sugars37g
fibre2g
protein5g
salt0.21g

low

Method

step 1

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, July 2007

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A star rating of 3.6 out of 5.9 ratings

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