I adore peaches in summer - but have you ever baked them? They release a gorgeous syrup which is like nectar, place son a comforting bed of vanilla custard, handsome golden toasted almonds for crunch. This one you make the custard a head of time if hosting, this works really well with the warm fruit on top. Nice alternative to crumble.
Instructions
- Preheat the oven to 150. On a small tray, place the flaked almonds with a pinch of salt, toast for 8-10 mins or until golden brown. Keep an eye on these as they will catch super quick.
- Cut the peaches in half, removing the stones. Place on another baking tray & roast for 25-30 mins. They will turn a more golden pinky colour and release some gorgeous syrupy nectar.
- Whilst the peaches are baking - make the custard! In a large bowl, slowly whisk the egg yolks & brown sugar. Once combined add the cornflour, vanilla or maple, and mix together.
- In a small non-stick saucepan, mix the milk and cream then bring to a gentle boil. Remove from the heat and very slowly pour into the egg mixture, a little bit at a time, whisking as you pour. Take your time here to make sure the eggs don't scramble.
- Now pour the mixture back into the saucepan. Whisk continuously over a low heat for 6–8 minutes. You will notice when it's nearly done as the mixture starts to thicken, Do not let it boil as this will scramble the custard.
- Stir in the salt, then remove from the heat.
- On a platter spread a whopping layer of custard, place the fruit on top making sure to spread some of that gorgeous syrup on too, The sprinkle over the toasted almonds for a bit of texture. Voila a very simple dessert thats not too naughty!
- TIP - If peaches aren’t in season you can swap out any seasonal fruit here - Any type of berries, nectarines, pears, apple, rhubarb.