Crunchy Peach and Strawberry Cranachan

cook 20 mins
  • 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
  • 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.
Like This? Try These
More on Food