Fresh Peach Recipes with Brown Sugar Almonds

Persian peach mess with brown sugar almonds

Name: Persian peach mess with brown sugar almonds
Total time: 30 min
Yield: Serves 4
Cuisine: Persian
Ingredients: 200ml whipping cream; 150g greek yogurt; 75g mascarpone; 50g icing sugar, sifted; ½ tsp vanilla extract; ½ - 2 tsp rosewater; 3 ripe peaches, stoned and quartered; 2 meringue nests, broken into pieces; 6-8 large leaves basil, plus baby basil leaves to serve; 4 tsp golden caster sugar; ½ tsp ground cinnamon; a little freshly grated nutmeg; 75g whole skin-on almonds

Preparation and cooking time
- Total time30 mins
Easy
Serves 4

Ingredients

200ml whipping cream
150g greek yogurt
75g mascarpone
50g icing sugar, sifted
½ tsp vanilla extract
½ - 2 tsp rosewater
3 ripe peaches, stoned and quartered
2 meringue nests, broken into pieces
6-8 large leaves basil, plus 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

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.