Peach gratin

Method

1. For the topping, put the sugar and cardamom pods in a food processor or clean coffee grinder and process until the pods are powdered. Mix with the coconut and set aside.

2. Preheat the grill to its highest setting.

3. In a bowl over simmering water, beat the egg yolks, sugar and wine together until thick and fluffy. Arrange the peach halves cut side up in a heat-proof dish and pour over the egg mixture.

4. Sieve the sugar, coconut and cardamom mixture thickly and evenly over the fruit and grill for 5-10 minutes, until the top has started to caramelise. Allow to cool for five minutes before serving with a dollop of crème fraîche or cream.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the topping

170g Sugar
4 green cardamom pods
50g desiccated coconut

For the peaches

5 egg yolks
50g Sugar
200ml White wine
4 Peaches, or nectarines, halved and stones removed
crème fraîche, or cream, to serve

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Competitions: great prizes up for grabs
Afternoon tea, curry cookery courses and more!