• 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.

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