Quick & Easy

Caramelised peaches with coconut

These peaches, cooked to soft perfection and drizzled with sweet and zesty syrup, become a dream dessert once partnered with coconut ice cream.
CARAMELISED PEACHES WITH COCONUTAustralian Women's Weekly
4
10M
10M
20M

Ingredients

Method

1.Place sugar and water in a medium saucepan; stir over medium heat until the sugar is dissolved. Boil, uncovered, without stirring, for about 5 minutes or until the syrup turns a light caramel colour or reaches 114°C on a candy thermometer.
2.Add peaches, ginger and lemon rind; cook until the peaches begin to soften. Remove from the heat; remove peaches from the pan with a slotted spoon and reserve. Whisk lemon juice and half the butter into syrup in the pan.
3.Meanwhile, place coconut in a dry frying pan; shake over medium heat until it begins to tum golden brown. Turn off heat and stir through the remaining butter. Cool.
4.Serve peaches with coconut ice cream. Drizzle with a little syrup and top with toasted coconut.

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