250 ml water
1/2 cup (8 Tbls) 100 g sugar
2/3 cup (150 ml) 1/4 pt medium dry or slightly sweet white wine
2 tbsp brandy
6 large ripe peaches
1/8 cup (25 g) 1 oz blanched almonds
125 ml (4 fl oz) double cream (heavy cream)
2 oz (50 g) cut mixed peel
1/2 cup (8 Tbls) 100 g sugar
2/3 cup (150 ml) 1/4 pt medium dry or slightly sweet white wine
2 tbsp brandy
6 large ripe peaches
1/8 cup (25 g) 1 oz blanched almonds
125 ml (4 fl oz) double cream (heavy cream)
2 oz (50 g) cut mixed peel
method
1. Put the water, sugar, wine, and brandy into a saucepan over low heat until the sugar dissolves.
2. Peel the peaches (if they are difficult to peel, dip them in boiling water for 1 minute first); then poach them gently in the brandy syrup for 15 minutes.
3. Leave to cool completely.
4. Chop the blanched almonds, and whip the cream until it just holds its shape.
5. Fold the mixed peel and almonds into the cream.
6. Halve the peaches and remove the stones.
7. Put a tablespoonful of the cream mixture in the hollow of 6 halves, then sandwich the peaches together again.
8. Arrange in a shallow serving dish, and pour the syrup over the fruit.
9. Chill until ready to serve.
2. Peel the peaches (if they are difficult to peel, dip them in boiling water for 1 minute first); then poach them gently in the brandy syrup for 15 minutes.
3. Leave to cool completely.
4. Chop the blanched almonds, and whip the cream until it just holds its shape.
5. Fold the mixed peel and almonds into the cream.
6. Halve the peaches and remove the stones.
7. Put a tablespoonful of the cream mixture in the hollow of 6 halves, then sandwich the peaches together again.
8. Arrange in a shallow serving dish, and pour the syrup over the fruit.
9. Chill until ready to serve.
serving amount
serves 6
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