Peach and Almond Brûlée
Serves: 4
Ingredients
- 4 Ripe peaches or 1 large can peach slices in juice
- 6 amaretti biscuits
- 2 x 200ml tubs low-fat crème fraîche
- 85-100g demerara sugar
Method
- 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 minutes or until the sugar has caramelised.
Cook's tips
Why not try making it with berries:
- Berry Brûlée: Swap the peaches for 200g strawberries, quartered, and 200g raspberries, or the equivalent weight in frozen berries.
- 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.
Hazel Ryder