Poached peach raspberry cream tarts

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Prep time: 20 minutes
Cooking time: 10 minutes
Serves: 6

• 1 cup (220g) caster sugar
• 5 cups (1.25L) water
• 6 ripe (but not too soft) peaches
• 300mL cream
• 2 tablespoons icing sugar
• 1 teaspoon vanilla essence
• 150g raspberries
• 6 brandy baskets

1. Combine the sugar and water in a medium-large saucepan which will fit the peaches in a single layer. Stir over low heat, without boiling, to dissolve the sugar. Add the peaches to the pan, and bring to a simmer. Cook gently for 10 minutes, rotating occasionally so they cook evenly.

2. Use a slotted spoon to lift the peaches from the liquid, and place onto a board or large plate to cool. Carefully slip off the skins.

3. Use electric beaters to whip the cream, icing sugar and vanilla to soft peaks. Crush the raspberries with a fork, and fold through the cream.

4. Spoon the raspberry cream into the brandy baskets. Top with a peach, and serve immediately.

note: we used white peaches, but use yellow peaches if you prefer their flavour. Brandy baskets are available in the bakery section of large supermarkets. The peaches can be poached and the cream prepared up to 4 hours in advance; keep them in the fridge. Return peaches to room temperature before assembling and serving.