Poached peaches with almond tuiles
15
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Caster sugar
¾ cup(s), (165g)
Fresh lemongrass
1 piece(s), stick, pale section, bruised
Cardamom
6 whole, pods, bruised
Peach(es)
4 medium, yellow
Egg white
1 medium
Reduced fat oil spread
1 tbs, melted
Plain flour
¼ cup(s), (35g)
Essence
¼ tsp, almond
Flaked almonds
2 tbs, toasted
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.