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Baked perfumed peaches with pistachio biscuits
Baked perfumed peaches with pistachio biscuits
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Prep Time:
10 minutes
Cook Time:
80 minutes
Total Time:
90 minutes
Delicious fruit dessert topped with crunchy pistachio biscuits.
Ingredients:
  • 8 large peaches
  • 400g caster sugar
  • 1 lemon, zested, juiced
  • 1 1/2 tsp coriander seeds
  • 2 tsp orange flower water
  • 600g lychees, peeled, halved, pitted
  • Tamar Valley Greek Style Yoghurt, to serve
  • 150g (1 cup) plain flour
  • 30g rice flour
  • 1/2 tsp ground coriander
  • 125g unsalted butter, softened
  • 100g caster sugar
  • 50g pistachios, very finely chopped
Instructions:
  • For biscuits, start by preheating your oven to 180°C. Combine flours, coriander, and 1/2 teaspoon of sea salt by sifting them into a bowl. In a separate mixing bowl, use an electric mixer to beat together butter and 75g of sugar until it becomes pale and fluffy. Gradually add the flour mixture and mix until it comes together to form a dough. Roll out the dough on a lightly floured surface until it's 4mm thick, then cut out leaf shapes that are 8cm long, or use a biscuit cutter of your choice. Arrange the biscuits on a baking paper-lined oven tray, sprinkle with a mix of the remaining 25g of sugar and pistachios, and bake in the preheated oven for 12 minutes or until they turn a pale golden color. Once done, allow the biscuits to cool on the trays.
  • Preheat oven to 150°C. Halve peaches, remove stones, and place in a large bowl. Coat peaches with sugar. Arrange cut-side up in a baking dish. Drizzle with lemon juice, sprinkle with lemon zest, coriander seeds, and remaining sugar. Cover and bake for 1 hour, basting halfway. Remove from oven, sprinkle with orange flower water, cool, and add lychees. Chill before serving.
  • Arrange the peaches and lychees in bowls, drizzle with syrup, add dollops of yogurt, and serve with pistachio biscuits.

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