Poached Peaches with Almond Parfait and Raspberries

Preparation info
    • Difficulty


Appears in
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About


  • 250 g / 9 oz caster sugar
  • 1 cinnamon stick


  1. Well ahead, make the Almond Parfait: put the milk and vanilla pod in a pan and bring to just below the boil. Whisk the egg yolks and sugar together in a heatproof bowl until light. Pour the milk over the egg mixture, then return to the pan and cook, stirring continuously, until the custard coats the back of a spoon. Remove from the heat. Pass through a fine sieve, stir i