Peach And Raspberry Cranachan Recipe
Ingredients
| 1 cup uncooked "old-fashioned" oats | ||
| Brown sugar | 2 Tablespoon | |
| Cinnamon | 1/4 Teaspoon | |
| One 1-pound can cling peach slices, packed without sugar, or 3 large, fresh peaches, peeled and thinly sliced | ||
| 1 1/4 cups pastry cream flavored with | ||
| 1 tablespoon rum or, if you want to be really authentic, Scotch whisky | ||
| 1 cup frozen raspberries, packed without sugar, unthawed but separated | ||
Directions
Layer the oats in a baking pan and toast them in a 350° F.
oven until they are golden, 8 to 10 minutes.
Watch carefully that they don't become brown.
Put them in a bowl, and stir in the brown sugar and cinnamon.
Blend the mixture by rubbing it between your fingers.
Drain the peaches well.
Make the pastry cream.
Put a heaping tablespoon of the pudding in each of 4 dessert bowls.
Divide the drained peaches among the bowls.
Top with the remaining pudding.
Sprinkle with the frozen raspberries (which will thaw before serving).
Press them down lightly.
Chill until set, about 1 hour.
Just before serving, sprinkle the desserts with the toasted oat mixture.
oven until they are golden, 8 to 10 minutes.
Watch carefully that they don't become brown.
Put them in a bowl, and stir in the brown sugar and cinnamon.
Blend the mixture by rubbing it between your fingers.
Drain the peaches well.
Make the pastry cream.
Put a heaping tablespoon of the pudding in each of 4 dessert bowls.
Divide the drained peaches among the bowls.
Top with the remaining pudding.
Sprinkle with the frozen raspberries (which will thaw before serving).
Press them down lightly.
Chill until set, about 1 hour.
Just before serving, sprinkle the desserts with the toasted oat mixture.
Chef
