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Roasted peaches with creme fraiche and pistachio Recipe

Ingredients for people

    For the fruit
  • Peach(s) : 3 whole
  • Orange(s) : 1 whole
  • Unsalted butter : 50 g
  • Demerara sugar : 50 g

    For the crumble
  • Caster sugar : 150 g
  • Unsalted butter : 15 g
  • Chopped pistachio(s) : 50 g

    For the cream
  • Thick crème fraiche : 100 g
  • Icing sugar : 30 g
  • Vanilla pod(s) : 0.5 whole
  • 1For the peaches:

    Cut the peaches in half and remove the stone. Cut each half in half again to make quarters. Place the peaches in a bowl along with the sugar and the zest from the orange. Toss together to make sure the peaches are evenly coated with the sugar.

    Heat a frying pan until hot and add the peaches. Colour the peaches on each cut side and add a little butter as they caramelise. Once the peaches are nicely coated in the buttery caramel remove from the heat and transfer to a glass to serve.

  • 2For the cream:

    Sieve the icing sugar into the creme fraiche, scrape the seeds from the vanilla pod and add. Stir to incorporate.

  • 3For the rest of the recipe:

    Roughly chop the pistachio nuts if necessary.
    Place the sugar in a saucepan and make a caramel. Add the butter and then the chopped nuts. Pour the caramel onto a silicon baking sheet. It will become brittle as it cools. Once cool, break the brittle into shards.

  • 4To serve:

    Top the roasted peaches with the creme fraiche and top with a shard of the brittle.

Chef's tip

«This recipe can easily be replicated with figs, plums and pears. Be careful not to overcook nicely ripened fruits.»

Summery peaches roasted in a little butter and demerara sugar and served with thick creme fraiche and a pistachio brittle.

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  • Preparation  10mins
  • Cooking time  10mins
  • Rest time  5mins

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