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Peach fool

Simply fruit purée folded through whipped cream, fools are a breeze to make. Use the ripest seasonal fruit, such as the peaches we've used here - it makes a big difference in flavour. You could serve this with biscuits such as shortbread or biscotti.

You'll need

4 peaches, scored 55 gm (¼ cup) caster sugar 2 heaped tbsp peach or apricot jam 600 ml thickened cream 250 gm crème fraîche 40 gm (¼ cup) pure icing sugar


  • 01
  • Blanch peaches until skins splits (30 seconds to 1 minute). Set aside then, when cool enough to handle, peel and dice peach flesh.
  • 02
  • Bring sugar, jam and 60ml water to the boil in a saucepan, stirring to dissolve sugar. Add peach flesh and stir occasionally over medium heat until peach is well coated in jam, but still holds shape (2-4 minutes). Transfer to a bowl placed over ice and stir occasionally until chilled.
  • 03
  • Whisk cream, crème fraîche and icing sugar in a bowl until stiff peaks form. When ready to serve, fold in two-thirds of peach jam in just a few folds to create a ripple effect, then spoon into bowls, top with extra peach and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2015

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