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A luscious fruity summer dessert.
Serves 6
Ingredients
3 Peaches (not too ripe - it needs to be slightly firm)
For the base:
55g butter
115g ginger biscuits
For the poaching syrup:
200ml water
100ml ginger cordial
80g sugar
Juice of 1 lemon
For the decoration:
100ml double cream
1 tsp caster sugar
About 24 strawberries
Serves 6
Ingredients
3 Peaches (not too ripe - it needs to be slightly firm)
For the base:
55g butter
115g ginger biscuits
For the poaching syrup:
200ml water
100ml ginger cordial
80g sugar
Juice of 1 lemon
For the decoration:
100ml double cream
1 tsp caster sugar
About 24 strawberries
- To make the syrup add the water, sugar, lemon juice and ginger to a medium sized pan. Bring to the boil and then reduce to a low heat. After 10 mins or so it should be getting syruppy but still quite liquid.
- Meanwhile, pour boiling water over the peaches and leave for 2 mins. Then plunge them into ice water, and peel away the skins.
- Cut each peach in half, and then place in the pan with the syrup and cook for 10-15 mins until tender. Then set peaches aside to cool
- For the base melt the butter in a pan, crush the biscuits with a rolling pin or in a food processor and add the crumbs to the butter.
- Stir to coat the crumbs then divide then between the six wells of a silicone mould or greased muffin tin and press down well. Leave to cool.
- Whip the cream and sugar till thick enough to pipe. Fill a piping bag fitted with the nozzle of your choice.
- Assembly: place the biscuit base on a small plate. Top with the peach. Cut the strawberries into halves and encircle the peach. Finish by piping rosettes of whipped cream. Keep in the fridge till needed then wow your guests!