6 peaches, peeled and sliced, or 850 g (30 oz) can sliced peaches, drained
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
3-4 pieces of stem ginger, chopped
1/2 cup (50 g) 2 oz chopped almonds
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
3-4 pieces of stem ginger, chopped
1/2 cup (50 g) 2 oz chopped almonds
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
method
1. Arrange the peaches in the bottom of the souffle dish.
2. Whip the fresh cream until softly stiff. Cover the peaches with half the cream. Sprinkle with the ginger and nuts, then the remaining fresh cream. Refrigerate for 1 - 2 hours.
3. Sprinkle the sugar evenly over the mixture. Put under a very low grill to caramelise the sugar. Cool, then chill in the refrigerator until ready to serve.
2. Whip the fresh cream until softly stiff. Cover the peaches with half the cream. Sprinkle with the ginger and nuts, then the remaining fresh cream. Refrigerate for 1 - 2 hours.
3. Sprinkle the sugar evenly over the mixture. Put under a very low grill to caramelise the sugar. Cool, then chill in the refrigerator until ready to serve.
serving amount
serves 6
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