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Preparation
in 20-30 minutes
Cooking
in 5 minutes
Cooling
in 160 minutes
- Place the peaches and juice in a saucepan, bring to the boil, cover and simmer for 5 minutes.
- Stir and leave to cool.
- Cut the sweet breakfast rolls in half lengthways and spread with the jam.
- Slice each half into 4 pieces. Place in a glass dish.
- Leave 6 slices of peach for decoration and cut each remaining slice in half or thirds and place in and around the rolls.
- Pour over the juice and the sherry.
- Cover the rolls and peaches with the custard and leave to cool for 1–2 hours.
- Top with the whipped cream and decorate with the peach slices and nuts.
Ingredients
2
pieces of
2
tbsp
peach jam
or
2
tbsp
apricot jam
2
peaches
100
ml
orange juice
or
100
ml
peach juice
50
ml
dry Sherry
500
g
custard
200
ml
whipped cream
15
g
pistachios, shelled
or
15
g
peeled almonds
Nutritional & Dietary
Gluten-free
No oat added
No sesame added
No soya added
Wheat free
Vegetarian
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in this recipe
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