RCI-DS.004.0208.001
Peaches 'n cream
Peaches 'n cream from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- can unsweetened sliced peaches1 largedrained
- Grated rind 1 orange1 unit
- 1/8 teaspoon
- stoneground whole meal self-raising flour1 tablespoon
- 1 unit
- peach slices for garnish3 unit
- egg whites2 unitstiffly beaten, yolks discarded
- 1 tablespoon
Method
1
Drain the canned unsweetened sliced peaches, reserving 2 tablespoons of liquid, and place peaches in a small bowl.
2
Grate the orange rind and add to the peaches along with the reserved peach liquid, cinnamon, and a pinch of nutmeg, stirring to combine.
3
In a separate bowl, sift together the stoneground whole meal self-raising flour and skim milk powder.
4
Fold the flour mixture gently into the peach mixture, being careful not to deflate the ingredients.
5
In a clean bowl, beat the egg whites until stiffly peaked, then gently fold them into the peach and flour mixture in two additions to maintain volume.
6
Divide the mixture evenly among 4 individual serving dishes or small bowls, filling each about three-quarters full.
7
Arrange the peach slices for garnish on top of each serving, pressing them gently into the mixture.
8
Place the prepared dishes in a water bath (bain-marie) with hot water coming halfway up the sides of the bowls.
9
Bake at 350°F (175°C) for 18–20 minutes, until the mixture is set but still slightly soft in the center.
20 minutes
10
Remove from the water bath and let cool for 2–3 minutes before serving warm.