Persian peach mess with brown sugar almonds

Name: Persian peach mess with brown sugar almonds
Total time: 30 min
Yield: Serves 4
Cuisine: Persian
Ingredients: 200ml whipping cream; 150g greek yogurt; 75g mascarpone; 50g icing sugar sifted; ½ tsp vanilla extract; ½ - 2 tsp rosewater; 3 ripe peaches stoned and quartered; 2 meringue nests broken into pieces; 6-8 large leaves basil plus baby basil leaves to serve; 4 tsp golden caster sugar; ½ tsp ground cinnamon; a little freshly grated nutmeg; 75g whole skin-on almonds

Sarah Cook

Save recipe

Serves 4

Easy

Total time: 30 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

This Persian peach mess with brown sugar almonds is a great twist on a classic British Eton mess. Different brands of rosewater vary enormously in strength, so add a little at a time and taste as you go, until you’re happy with the flavour

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

200ml whipping cream
150g greek yogurt
75g mascarpone
50g icing sugar

sifted
½ tsp vanilla extract
½ - 2 tsp rosewater
3 ripe peaches

stoned and quartered
2 meringue nests

broken into pieces
6-8 large leaves basil

plus baby basil leaves to serve

BROWN SUGAR ALMONDS

4 tsp golden caster sugar
½ tsp ground cinnamon
a little freshly grated nutmeg
75g whole skin-on almonds

Nutrition: per serving

kcal567
fat43g
saturates21.6g
carbs33.7g
sugars33.1g
fibre1.9g
protein10g
salt0.2g

Method

step 1

To make the brown sugar almonds, mix the sugar and spices with 2 tsp water in a microwaveable bowl. Microwave for 2 minutes, then stir in the almonds and put in the microwave for another 2 minutes. Give it one more good mix, then a final 2 minutes in the microwave until the almonds are sticky and coated in the syrup. Tip the nuts onto a baking paper lined tray and leave to cool.
step 2

Put the cream, yogurt, mascarpone, icing sugar and vanilla in a large bowl and whisk until smooth and thickened. Stir in the rosewater to taste.
step 3

Blitz the quartered peach in a food processer to make a smooth purée.
step 4

Scatter the diced peach, meringue pieces, shredded basil and most of the almonds over the cream mixture. Drizzle over the peach purée and use a big spoon or spatula to fold everything together a couple of times to lightly ripple it through. Divide between 4 glasses or bowls and scatter over the remaining almonds and the baby basil leaves to serve.

Discover our best peaches recipes here...

Authors

Sarah Cook

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue