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Vanilla peaches & choc hazelnut parfait
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Ingredients:
  • 440g caster sugar
  • 1 vanilla bean, halved lengthways
  • 8 firm ripe peaches
  • 400g plain sponge cake, chopped
  • 16 scoops vanilla ice cream
  • Hazelnuts, roasted, chopped, to serve, if desired
  • 240g chocolate hazelnut spread
  • 125ml thickened cream
Instructions:
  • Combine sugar, fragrant vanilla bean, and 1 litre of water in a spacious saucepan over gentle heat until the sugar completely dissolves. Increase heat to bring the mixture to a boil, gently place in the peaches and let them simmer for 5-8 minutes until they are soft. Carefully transfer the peaches to a bowl with a slotted spoon and allow them to cool.
  • Simmer the syrup for 15-20 minutes until it thickens. Remove the vanilla bean and let it cool.
  • Melt Choc Duo and cream together in a pan over medium heat, then allow to cool.
  • Peel and slice peaches into wedges.
  • Assemble the cake in 8 individual serving glasses, drizzle with syrup, add a scoop of ice cream, sauce, and half of the peaches. Repeat the layers and finish by topping with hazelnuts.

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