Caramelised Peaches with St Tola Divine Cream
Mouth watering dessert made using juicy peaches and delicious St. Tola Divine Goat Curd Cream.
4 people
15 minutes
20 minutes
Ingredients
- 60 g Almonds slivered
- 50 g Butter
- 120 ml Fresh Cream
- 2 tsp Honey
- 80 g St. Tola Divine Goat Curd
- 3 sprigs SuperValu Fresh Thyme
- 1 tbsp SuperValu Icing Sugar
- 1 tbsp SuperValu Icing Sugar
- 2 - SuperValu Peach halved and stoned
Method
- Whisk the cream and icing sugar until stiff peaks form. Fold in the St. Tola Goat Curd. Cover and refrigerate until ready to use.
- Melt the butter with a couple of sprigs of thyme in a heavy frying pan over a medium heat. When it begins to foam, add the peach halves, cut side down.
- Gradually shake over the icing sugar. Add the orange blossom water (if using) and the honey. Spoon this caramel over the peaches, making sure the sauce does not burn.
- Meanwhile, heat a dry pan over a medium-high heat. Add the almonds and gently toast until golden.
- To serve, place a peach half in the centre of a plate and add some goat curd cream on top. Sprinkle with toasted almonds and drizzle over the rest of the caramel from the pan. Garnish with a sprig of thyme.
