Ingredients:
• 5 – ripe firm Peaches
• 50 g – Sugar
• 1 packet – whipped topping mix (either liquid or powdered)
• 4-5 pinches – grated Nutmeg
• 5 – canned stoned cherries(optional)
Method:
- Peel and halve peaches, remove the seeds. Place in a heavy pan, with sugar.
- Heat over low flame till sugar melts and juice oozes.
- Remove from fire, sprinkle nutmeg, transfer to a bowl.
- Cool to room temperature, transfer to chillier till required.
- Whip up topping as per instructions on individual packet.
- Chill in a large icing bag, with a big star nozzle, till required.
- Do not allow topping to freeze.
- Spoon two peach halves and some juice into individual bowls.
- Swirl chilled topping over peaches to cover them and end with a peak in centre.
- Place a cherry lightly over topping in centre.
- Serve well-chilled.
Recipe courtesy of Saroj Kering