Ginger peaches with butterscotch cream
This simple pud combines the flavours of peach and ginger. The butterscotch cream is made with yoghurt for a lighter result.
Ingredients
4 firm peaches
150g caster sugar
400ml white wine or water
2 slices fresh ginger
2 crisp gingernut biscuits
For the butterscotch cream
200g thick, natural yoghurt
2 tbsp soft, dark sugar
Method
For the peaches
Combine caster sugar, water and ginger and bring to the boil. Reduce to a simmer. Cut the peach skin down the natural "cleavage", place in the syrup and simmer for 5-6 minutes or until tender. Remove from the syrup and cool, then return to the cooled syrup until required.
For the cream
Place yoghurt in a shallow bowl and sprinkle with sugar. Leave for 15 minutes, then swirl sugar through the yoghurt, leaving streaks. Spoon onto four bowls, and top with a drained peach. Scatter crushed biscuits on top and serve.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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