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6 small peaches, peeled, halved, stoned and sliced 6
1/2 lb seedless grapes, washed 225 g
2 oz caster sugar 50 g
2 tbsp brandy (optional) 30 mL
1-1/4 cups double cream, stiffy whipped 300 mL
3 oz brown sugar 75 g
macaroons or langues de chats cookies
Put the peach slices and grapes into 6 individual ramekin dishes and mix together gently.
Sprinkle with the sugar and brandy, then cover completely with the cream to seal in the fruit: at least 1/2 inch/1.25 cm thick.
Freeze until solid, then wrap in cling film and overwrap in aluminium foil or a freezer bag.
A few hours before serving, unwrap and sprinkle the frozen dessert with brown sugar so that the cream is completely covered with a thin layer of the sugar.
Place under a very hot grill (broiler) for a few minutes until all the sugar has melted and forms a hard crust on top. Remove from the heat and leave to thaw at room temperature.
Chef's Note
Peaches keep extremely well in the freezer. Choose ripe fut firm fruit for best results.
A dessert that you can freeze.
1/2 lb seedless grapes, washed 225 g
2 oz caster sugar 50 g
2 tbsp brandy (optional) 30 mL
1-1/4 cups double cream, stiffy whipped 300 mL
3 oz brown sugar 75 g
macaroons or langues de chats cookies
Put the peach slices and grapes into 6 individual ramekin dishes and mix together gently.
Sprinkle with the sugar and brandy, then cover completely with the cream to seal in the fruit: at least 1/2 inch/1.25 cm thick.
Freeze until solid, then wrap in cling film and overwrap in aluminium foil or a freezer bag.
A few hours before serving, unwrap and sprinkle the frozen dessert with brown sugar so that the cream is completely covered with a thin layer of the sugar.
Place under a very hot grill (broiler) for a few minutes until all the sugar has melted and forms a hard crust on top. Remove from the heat and leave to thaw at room temperature.
Chef's Note
Peaches keep extremely well in the freezer. Choose ripe fut firm fruit for best results.
A dessert that you can freeze.
