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Braised peaches with lemon & elderflower
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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Ingredients
1 unwaxed lemon, ½ pared zest, ½ fine zest, juice of all
4 tbsp elderflower cordial
4 peaches, halved
150ml double cream
Lotus biscuits or almond thins, to serve
Method
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.
Nutritional
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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