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Peach & almond crunch

Peach & almond crunch

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

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

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal326
fat16g
saturates10g
carbs44g
sugars37g
fibre2g
protein5g
low insalt0.21g
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Ingredients

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

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.

Goes well with

Recipe from Good Food magazine, July 2007

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Overall rating

A star rating of 3.6 out of 5.9 ratings
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