Peach & almond crunch
One of the quickest desserts we have, and one of our favourites. A simple take on cre?me brulée
- Prep: 10 mins
- Serves 4
- Easy
Ingredients
- 4 ripe peaches
- 6 amaretti biscuits
- 2 x 200ml tubs low-fat crème fraîche
- 85-100g demerara sugar
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.
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 mins or until the sugar has caramelised.
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