Peach and Almond Crunch
Over a year ago
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Ingredients
- 4 ripe peaches
- 6 amaretti biscuits
- 2 x 200 ml tubs of creme fraiche (use low fat variety if you prefer)
- 85-100 g (3-4 oz) demerara sugar
Accompaniment
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Description
The secret to a really crisp sugared top is to get your pudding as cold as possible and your grill as hot as it will go. For a special weekend dessert, splash a little amaretto liqueur over the biscui
Method
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1
Heat grill to high. Stone and slice the peaches. Arrange the peaches and the crumbled biscuits on the bottom of an ovenproof dish. Spoon over the creme fraiche. Smooth with a knife so that the peaches are entirely covered and sprinkle over enough sugar to cover the creme fraiche completely in an even layer. Place the dish under the grill for a few minutes until the sugar has caramelised. Let it harden for a few minutes and serve.
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