Peaches with sour cream

  • Yield: 4
  • Serving: 4
  • Prep time: 10 m
  • Cook time: 10 m
  • Ready in: 20 m
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Demerara is brown crystallized cane sugar. It takes its name from Demerara, a region in Guyana where sugar cane is grown.


Protein 2g
Carbohydrate 32g
Fat 8g
Fiber 2g
Sodium 0.1g
Kcals 210
KJs 880

Step by Step Methods

  • 1

    Carefully cut the peaches in half with a sharp knife. Remove the stones. Put the vanilla essence , caster sugar and 300 ml pint water in a heavy- based saucepan. Heat gently, without stirring, until the sugar has dissolved.

  • 2

    Carefully lower the peach halves into the pan. Increase the heat slightly. poach the peaches in the syrup for 5 minutes, or until softened. Remove with a slotted spoon and reserve the syrup. Arrange in a dish, cut- side up.

  • 3

    Fill each poached peach half with 1 tablespoon sour cream. Sprinkle the Demerara sugar and almonds over the top and decorate with mint. serve with a little of the reserved syrup.

Tips & variations

  • Be careful not to stir or boil the sugar and water mixture in step 1, or the sugar will crystallize and stick to the pan or spoon.

  • Make this lovely dessert using 4 nectarines or 8 large plums instead of the peaches. If using plums, reduce the poaching time to 2-3 minutes in step 2.

  • Accompany this elegant summer dessert with crunchy brandy snaps or Italian-style dessert biscuits, such as biscotti.

  • Look for ripe peaches with tight skins and firm but tender flesh. Avoid any that have loose skin, soft patches or blemishes.

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