Sometimes fresh light fruity desserts are the best way to end a nice dinner. After a multiple pies and salads buffet, I felt my guests would love this refreshing dessert made out of in season fruits. It was my husband’s birthday and we needed a cake to set a few candles on, a simple almond and hazelnut moelleux was an ideal match.
I thought you might like to try making this and put together for you some simple steps. Autumn has been here for a month but it still feels like summer to me and the fruits must be feeling the same as peaches still grow happily although you know that they are coming to an end. Perfect time to prepare them in syrup.
Ingredients for 4 desserts
- Count one peach per person so let’s say 4 peaches yellow or white up to you
- 4 tbsp of sugar plus 50g
- 1 vanilla pod cut lengthways
- 1/2 an organic lemon
- 500g of raspberries (frozen or fresh) plus 12 fresh ones for decorating
- 3 tbsp of flaked almonds
- vanilla ice cream
- 100ml of full cream to whip up
- 4 glasses or glass containers of your choice to display nicely the preparation
- Peel the peaches and place them in a saucepan. Cover with water. Add 1 tbsp of sugar per peach so here 4 table spoons, the vanilla pod and the peels from your half lemon. Gently simmer for about 20 minutes, your peaches will soften a little. Let them cool down in the syrup and put in the fridge.
- While the peaches are simmering, mix raspberries with 50g of sugar and the juice of your half lemon. I then like to filter my coulis pushing it down through a sieve to remove the seeds. Not necessary but certainly nicer not to have the seeds. Place the coulis/puree in the fridge.
- Grill the flaked almonds on a dry frypan so they golden a little
- Whip up your cream, for best result sit bowl, whiskers and cream in the freezer for 10 minutes before doing so
- When you are ready to have your dessert pull the peaches out of the fridge, cut them in half and remove the seed, this should be quite easy. Keep the syrup as you might want to use it later for something else (on top of your cereals or with some yoghurt…)
- Pour some of your raspberry puree at the bottom of each glass
- add a layer of vanilla ice-cream
- sit your first peach half
- add another layer of ice-cream
- sit your other peach half
- cover with the remaining raspberry puree
- add whipped cream on the top
- place 3 raspberries and grilled almonds
It is ready! Enjoy!
Tip: this can be made with pears or apricots just the name of the dessert will differ 😉 You can serve it for a fuller dessert with biscuits or a simple almond or yoghurt cake.