Baking

Crunchy Peach and Strawberry Cranachan

cook 20 mins
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Ingredients
  • 75 g (3 oz) rolled oats
  • 50 g (2 oz) demerara sugar
  • 50 g (2 oz) chopped hazelnuts or mixed chopped nuts
  • 350 ml (12 fl oz) double cream
  • 2 tablespoons runny honey
  • 100 g (3 1/2 oz) mascarpone cheese
  • 2 tablespoons peach liqueur (optional)
  • 150 g (5 oz) strawberries, hulled and diced
  • 400 g (13 oz) can peach slices in juice
Directions
  • Line a baking sheet with nonstick baking paper. Mix together the oats, sugar and nuts in a bowl, then sprinkle evenly over the baking sheet. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 6–7 minutes, stirring occasionally, until lightly toasted and golden. Tip into a bowl and leave to cool.
  • Meanwhile, whip the cream, honey, mascarpone and peach liqueur, if using, in a bowl with a hand-held electric whisk until thick and creamy. Fold in most of the strawberries, reserving a few for decoration.
  • Divide the peaches between 4–6 serving glasses, alternating with layers of the cream mixture and the crunchy oats. Serve immediately, decorated with the reserved strawberries.
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