Poached apricots and peaches with toasted almonds

Poached apricots and peaches with toasted almonds

By
From
100 Best Cakes and Desserts
Serves
6
Photographer
Mark Roper

You can serve this simple, light summer dessert with whipped cream, ice cream or custard, or use as the filling for a tart.

Ingredients

Quantity Ingredient
2 lemons, juiced
100g sugar
1/2 vanilla pod, split lengthwise
12 ripe apricots, halved and stoned
3 ripe peaches, halved and stoned
1 tablespoon cognac, armagnac or drambuie, (optional)
200ml cream, whipped until firm
120g flaked almonds, toasted
6 scoops Vanilla ice cream
icing sugar, for dusting

Method

  1. Combine 100 ml water, the lemon juice, sugar and vanilla pod in a wide saucepan and bring to the boil.
  2. Place the apricots and peaches in the syrup and shake the pan so the fruit is well coated. Cover the pan with baking paper or foil and simmer for 15 minutes or until the fruit is soft. Transfer the fruit to a bowl and stir in the cognac, if using. Set aside to cool, then refrigerate until cold.
  3. Spoon the cream into a piping bag fitted with a small serrated nozzle. Pipe a little cream into six tall glasses. Top with the poached apricots and peaches and sprinkle half the almonds on top. Add a scoop of vanilla ice cream and pipe rosettes of whipped cream on top. Sprinkle the remaining toasted almonds on top and dust with icing sugar before serving.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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