Ingredients Jump to Instructions ↓

  1. Peach Fool 2 cups water

  2. 1 cup caster sugar

  3. 4 peaches (yellow or white)

  4. 1 leaf gelatine

  5. 100ml dessert wine (e.g.sauternes or botrytis riesling)

  6. 2 tbsp caster sugar, extra

  7. 400ml semi whipped cream (note - cup is 250ml)

  8. Bring the water and sugar to the boil, stirring until sugar dissolves.

  9. Add the peaches and simmer until soft. Lift them out with a slotted

  10. spoon and allow to cool a little (discard the liquid). Carefully

  11. peel off the skin, remove the stones and puree the flesh in a

  12. blender. Cover the gelatine with cold water to soften. Heat the

  13. wine. Squeeze the excess water out of the gelatine and add to the

  14. wine, stirring until dissolved. Cool. Place the pureed peach in a

  15. large bowl and add the extra caster sugar. Mix well, then fold in

  16. the cream. Stir the wine into the mixture. Spoon into serving

  17. glasses, such as martini glasses, and chill for at least 3 hours

  18. or until overnight. Serves about 6.


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