Crunchy Ginger-Peach Dessert Recipe
Ingredients
Tinned peach halves (drained weight approximately 400 gms)
10 gingernut biscuits
250 gms cream
2-3 tablespoons ground sugar
1/2 teaspoon vanilla essence (optional)
Directions
Drain the peach halves from the syrup.
Crush the biscuits into fat crumbs.
You can do this by putting them into the plastic bag and beating them gently with the rolling pin.
If you prefer, you can also do it in an electric grinder.
Grind the sugar and whip the cream till it stands in soft peaks.
Fold in the sugar and the essence if you are using it.
To assemble the dessert, put a thin layer of crushed biscuits at the bottom of the dish, lay a layer of peaches over, top with cream, then more crumbs.
Repeat the layers.
Don't use up all the crumbs.
Keep away just enough to sprinkle over just before serving so they retain their crunch.
Crush the biscuits into fat crumbs.
You can do this by putting them into the plastic bag and beating them gently with the rolling pin.
If you prefer, you can also do it in an electric grinder.
Grind the sugar and whip the cream till it stands in soft peaks.
Fold in the sugar and the essence if you are using it.
To assemble the dessert, put a thin layer of crushed biscuits at the bottom of the dish, lay a layer of peaches over, top with cream, then more crumbs.
Repeat the layers.
Don't use up all the crumbs.
Keep away just enough to sprinkle over just before serving so they retain their crunch.
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