Wealden Times | WT197 | July 2018 | Interiors supplement inside

Peach Melba with crushed amaretti biscuits
Serves 4
• 3 ripe peaches
• 100g caster sugar
• 300ml water
• 1 vanilla pod, split
• Good vanilla ice cream
• Amaretti biscuits
Chantilly cream:
• ½ pint double cream
• 50g icing sugar
• 1 tsp vanilla essence
1You can peel the peaches
but I find it always
reminds me of tinned peaches
when you do, so I leave the
skins on. Heat up the water,
sugar and split vanilla pod,
bring it to the boil, stirring to
release the vanilla seeds. Take
off the heat.
2Meanwhile cut the peaches
into thin wedges and put
into the hot sugar syrup. Leave
to cool.
3Whip the double cream
with the icing sugar and
vanilla essence until soft peaks.
4Now construct the
pudding. Get individual
bowls with a bit of height - the
old fashioned coupes that ice
cream parlours use are ideal.
Place the peach slices, napping
over the sugar syrup in the
bottom of the bowl. Scoop a
nice ball of ice cream on top of
this, spoon over the Chantilly
cream, then roughly crush the
amaretti biscuits with your
hands over it.
The Cloudberry, Stone Street, Cranbrook, Kent
01580 712336 thecloudberryrestaurant.com
Open for lunch, 12-3pm and dinner, 6-11pm, Tuesday to
Saturday
Fabulous food
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