Peach And Raspberry Cranachan Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Uncooked old fashioned oats1 Cup (16 tbs)
 Brown sugar2 Tablespoon
 Cinnamon1⁄4 Teaspoon
 Canned cling peach slices/3 large fresh peaches, peeled and thinly sliced1 Pound, packed without sugar
 Pastry cream1 1⁄4 Cup (20 tbs), flavored with rum or scotch whisky
 Rum/If you want to be really authentic, scotch whisky1 Tablespoon
 Frozen raspberries1 Cup (16 tbs), packed without sugar, unthawed but separated

Nutrition Facts

Serving size: Complete recipe

Calories 2241 Calories from Fat 91

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 1.6 g8.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4872.6 mg203%

Total Carbohydrates 531 g177.2%

Dietary Fiber 28.8 g115.3%

Sugars 333.1 g

Protein 22 g43.3%

Vitamin A 10.8% Vitamin C 0.08%

Calcium 49.8% Iron 74.4%

*Based on a 2000 Calorie diet

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.
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