Peach Broulee Recipe

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Peach Broulee Ingredients

6 large fairly ripe peaches.
50 ml or 2 fl oz orange juice.
125 g 5 oz greek yogurt.
75 g 3 oz low fat natural yoghurt
40 to 50 g or 1,5 to 2 oz soft
1 brown sugar depending on
1 size of
1 dish

A Recipe for
Peach Broulee

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

Peach Broulee

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Peach Broulee Directions

Remove the skin from the peaches. If the peaches are ripe, simply
pull off the skin. Alternatively, skin by cutting a cross in the
bottom of each peach and putting into a large bowl of just boiled
water. Leave for 4 to 5 minutes, then remove from the bowl and pull
off the skin. Cut the peaches in half, then slice and place them in a
deep flame-proof dish. Pour over the orange juice. Mix together the
yoghurts. Cover the peaches with the yogurt and sprinkle with the
sugar. Heat the grill and place the dish under it. When the sugar has
melted and just started to bubble, remove from the grill. Leave to
cool. Place in a fridge and leave for at least one hour. VARIATION.
For a special occasion spoon 45 ml 3 tbsp brandy over the peaches
before covering with the yogurt.

Serves: 4

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Peach Broulee Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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