• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B6, B12, H
MineralsZinc, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 825g can peach halves, drained

  2. 5 egg yolks

  3. 1/4 cup (55g) caster sugar

  4. 1/4 cup (60ml) coconut rum (or white rum and a few drops of coconut essence)

  5. 1 tablespoon flaked coconut

  6. NOTE: This recipe must be made just before serving.

Instructions Jump to Ingredients ↑

  1. Place the peach halves in the base of 4 shallow ovenproof dishes.

  2. Place the egg yolks and sugar in a large heatproof bowl over a pan of simmering water, ensuring that the water does not touch the bottom of the bowl.

  3. Whisk the egg yolk mixture constantly with a hand held electric mixer or whisk until light and fluffy, gradually add the rum while continuing to whisk for about 10 minutes or until mixture is thick and creamy.

  4. Spoon the mixture over the peaches and sprinkle each with some of the shredded coconut. Place under a hot grill until browned.

  5. Serve immediately.

  6. Not suitable to freeze. Not suitable to microwave.

  7. Photographed by Alan Benson.


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