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Cooks' Ingredients Unwaxed Lemons4s
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42.5p eachIn-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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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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