The Kitchen Diva
Baked Peaches: Vanilla Crème Fraiche and Almond Crumbs
Kate Flower 26 February, 2010 - 4:47 PM
From all accounts poor Whitney Houston's comeback performances have been pretty crummy. After years of pot and cocaine abuse interrupted only by screaming matches with Bobby Brown the old vocal chords just aren't what they used to be.
It is great to see her giving it a crack (pardon the pun) but a shame that that amazing voice isn't what it used to be. For crummy that works, try my recipe for Baked Peaches with almond crumbs. Beats a Whitney concert any day!
Baked Peaches; Vanilla Crème Fraiche and Almond Crumbs
Ingredients (serves 6)
Vanilla Crème Fraiche
250g crème fraiche
1 ½ tbsp icing sugar
½ vanilla pod seeds scraped
Baked Peaches
6 peaches washed and halved
Butter 6 tbsp
4 tbsp brown sugar
1 tsp cinnamon
1 tsp vanilla extract
Almond Crumbs
4 Buttersnap biscuits
1/3 cup dry roasted almonds finely ground
Method
To make cookie crumbs place biscuits into a freezer bag and crush to fine crumbs with a rolling pin then transfer to a small bowl. Finely crush or chop your almonds then add to the crumbs and mix.
To make vanilla crème fraiche, combine all ingredients in a small bowl and whisk until combined. Refrigerate.
To make baked peaches, lay the peach halves out on a lined baking tray skin side down. Combine the brown sugar, vanilla and cinnamon in a bowl and mix with a fork until combined. Sprinkle the peaches evenly with the sugar mix. Top each peach with half a tablespoon of butter. Bake at 200C for 25 minutes then remove from the oven and cool to just above room temperature.
To serve place a line of crumbs on each plate and next to that a couple of tablespoons of crème fraiche then top the crème fraiche with two peach halves and a drizzle over a little cooking juice.
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