Persian peach mess with brown sugar almonds
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 200ml whipping cream
- 150g greek yogurt
- 75g mascarpone
- 50g icing sugarsifted
- ½ tsp vanilla extract
- ½ - 2 tsp rosewater
- 3 ripe peachesstoned and quartered
- 2 meringue nestsbroken into pieces
- 6-8 large leaves basilplus baby basil leaves to serve
BROWN SUGAR ALMONDS
- 4 tsp golden caster sugar
- ½ tsp ground cinnamon
- a little freshly grated nutmeg
- 75g whole skin-on almonds
Nutrition: per serving
- kcal567
- fat43g
- saturates21.6g
- carbs33.7g
- sugars33.1g
- fibre1.9g
- protein10g
- salt0.2g
Method
step 1
To make the brown sugar almonds, mix the sugar and spices with 2 tsp water in a microwaveable bowl. Microwave for 2 minutes, then stir in the almonds and put in the microwave for another 2 minutes. Give it one more good mix, then a final 2 minutes in the microwave until the almonds are sticky and coated in the syrup. Tip the nuts onto a baking paper lined tray and leave to cool.
step 2
Put the cream, yogurt, mascarpone, icing sugar and vanilla in a large bowl and whisk until smooth and thickened. Stir in the rosewater to taste.
step 3
Blitz the quartered peach in a food processer to make a smooth purée.
step 4
Scatter the diced peach, meringue pieces, shredded basil and most of the almonds over the cream mixture. Drizzle over the peach purée and use a big spoon or spatula to fold everything together a couple of times to lightly ripple it through. Divide between 4 glasses or bowls and scatter over the remaining almonds and the baby basil leaves to serve.
