- 4 ripe peaches
- 500ml double cream
- 250ml prosecco
- 30g caster sugar
- 100g flaked almonds
- 20ml sherry
- 50g icing sugar
1. Start by slicing the peaches in halves or quarters, and macerate them in a bowl with prosecco and sugar for about 2 hours in the fridge:
2. Make the sugared almonds by tossing the flaked almonds in sherry and icing sugar until a thick paste forms:
3. Put the almonds on a tray and roast them for about 5-8 minutes (keep checking on them as they can easily burn). Once roasted, let them cool for a few minutes:
4. Serve the peaches on an ANTA plate, and enjoy them topped with double cream and sugared almods.