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Photo of Poached peaches with almond tuiles by WW

Poached peaches with almond tuiles

Total Time
35 min
20 min
15 min
Who would have thought you could transform a simple peach into a stunning dish? Crunchy almond tuiles are easy to make and are a great addition to this spiced poached peach dish.


Caster sugar

¾ cup(s), (165g)

Fresh lemongrass

1 piece(s), stick, pale section, bruised


6 whole, pods, bruised


4 medium, yellow

Egg white

1 medium

Reduced fat oil spread

1 tbs, melted

Plain flour

¼ cup(s), (35g)


¼ tsp, almond

Flaked almonds

2 tbs, toasted


  1. Place 2 cups (500ml) water, ½ cup (110g) sugar, lemongrass and cardamom in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved.
  2. Bring to the boil and add peaches. Reduce heat and simmer for 10 minutes, turning peaches halfway through cooking. Cool in syrup.
  3. Meanwhile, whisk egg white and remaining sugar in small bowl until frothy. Stir in spread, flour and essence until smooth. Set aside for 20 minutes. Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper.
  4. Spoon 1 heaped teaspoon of egg mixture onto 1 prepared tray and smooth into a 6cm-diameter disc. Repeat to make 3 more tuiles, 3cm apart. Bake for 7 minutes or until golden. Working quickly, place tuiles over a rolling pin to cool and harden into shape. Repeat with remaining batter to make 8 tuiles.
  5. Remove peach skins. Discard lemongrass and cardamom from syrup and spoon over peaches. Sprinkle with almonds and serve with tuiles.


SERVING SUGGESTION: Low fat vanilla bean ice cream TIP: To toast almonds, preheat oven to 200°C or 180°C fan-forced. Spread nuts on a baking tray and bake for 2–3 minutes until toasted.