In-season stone fruit is so delicious, it doesn’t take much effort to make it into a heavenly pudding. Elderflower and lemon pair beautifully with peaches or apricots, or use 1 tsp almond extract instead of the cordial to go with plums.
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Put 100ml water in a small-medium lidded frying pan with the pared lemon zest, lemon juice and 3 tbsp cordial over a low-medium heat until it starts to boil. Carefully add the peaches, cut-sides down, cover with a lid, turn the heat to low and cook for about 8 minutes, until just tender.
Use tongs to transfer the peaches to a serving dish. Discard the zest, then set the pan back over the heat and bubble the liquor until syrupy (2-3 minutes).
Serve warm or at room temperature. Use a balloon whisk to whip the cream with 1 tbsp of the cordial to soft peaks. Dollop the cream over the peaches and drizzle with syrup. Crumble over the biscuits and scatter with the fine zest.
Typical values per serving when made using specific products in recipe
Energy | 1,964kJ/ 471kcals |
|---|---|
Fat | 29g |
Saturated Fat | 16g |
Carbohydrates | 47g |
Sugars | 29g |
Fibre | 3.4g |
Protein | 4.2g |
Salt | 0.5g |
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