PEACHES AND CREAM

“I prefer to regard a dessert as I would imagine the perfect woman: Subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts.” - Graham Kerr

I had a busy day full of meetings today and by the end of the day I was pooped. Walking back to the train station I saw some peaches at a fruit stall. Now that was very early for peaches and the price matched their prematurity. Nevertheless, it got me thinking of the taste of peaches on a wet Melbourne Spring day. Dessert for tonight was decided there and then, with a much more reasonably priced alternative!

PEACH PARFAIT

Ingredients (for 4 people)
• 2 dessertspoons Peach schnapps
• 4 dessertspoons of apricot jam
• 4 slices left-over sponge cake
• 1 can peach halves
• 6-7 tablespoons of peach fruit yoghurt
• A handful of freshly roasted almonds, chopped
• Whipped cream flavoured with almond essence and sweetened to taste

Method
Mix the peach schnapps with the apricot jam and blend until smooth, adding a little syrup from the canned peaches. The consistency should be like that of honey. Put a slice of the sponge cake in each of the four dessert bowls. Pour an equal amount of the jam mixture over the sponge cake to moisten it. Drain the peach halves and cut them into quarters. Arrange the peaches over the jam-coated sponge slices. Spoon some peach yoghurt over the dessert, enough to cover the peaches. Sprinkle the chopped almonds over the yoghurt and pipe some stiffly whipped cream over the yoghurt. Refrigerate for about 2-3 hours before serving.

Enjoy the weekend!