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  1. Home
  2. Baking

Brandy-Roasted Peaches with Toffee Hazelnut Crunch

The adults-only dessert that will be gone in seconds - trust us! - by Jane Ash
  • 10 Jan 2019
Brandy-Roasted Peaches with Toffee Hazelnut Crunch
Prep: 20 Minutes - Cook: 25 Minutes - Easy - Serves 4 to 6
Proudly supported by

Peaches on special? This super moorish adults-only dessert is just what you need!

Ingredients

8 large ripe peaches (180g each)

½ cup caster sugar

2 tablespoons brandy

Vanilla ice-cream, to serve

TOFFEE HAZELNUT CRUNCH

½ cup caster sugar

¾ cup hazelnuts, toasted, coarsely chopped

Method

  1. To make hazelnut crunch, line an oven tray with baking paper. 

  2. Combine sugar and ¼ cup water in a medium frying pan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil, without stirring, for about 8 minutes, or until golden brown. 

  3. Quickly remove pan from heat. Stir in hazelnuts. Pour onto prepared tray. Stand until set. Coarsely chop.  

  4. Cut peaches in half. Remove and discard stones. Place in a greased, large roasting pan. Sprinkle with sugar. Drizzle with brandy. Toss well to coat fruit. Spread out in a single layer. 

  5. Cook in a very hot (220C), turning after 15 minutes, for about 25 minutes, or until peaches are light golden and tender. Remove. 

  6. Serve warm peaches with any pan juices on a serving platter. Sprinkle over hazelnut crunch. Serve with ice-cream.

     

    TIP! To toast hazelnuts, spread over an oven tray. Cook, in a moderate oven (180C) for 4 to 5 minutes, or until lightly browned. To remove skins, transfer hot nuts to a clean tea towel. Wrap up and rub well through tea towel. Skins will slip away easily.

Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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