Summery peach fool
Quick and simple to make, Kate Watts packs a classic combination of seasonal flavours into a much-loved family dessert.
To prepare: 15 minutes
To cook: 20 minutes
8oz (225g) plain flour
4oz (100g) cornflour
4oz (100g) icing sugar
8oz (225g) butter
2x400g tin of peaches in juice
½ pint (300ml) double cream
10oz (300g) Greek yogurt
1 lemon, juiced
19 tbsp (285ml) condensed milk
Icing sugar for dusting
For the shortbread
- Preheat the oven to 190C.
- Sieve together the flour, cornflour and icing sugar and place into a food processor.
- Cut the butter into small cubes and add to the processor.
- Blitz the mix until it just begins to form a ball. Turn the dough out onto a floured surface and bring it together with your hands.
- Roll the dough out so it is an even ½ inch thickness.
- Cut into rounds with a pastry cutter and place on a greased baking tray. Place in the oven and bake for 15 – 20 minutes, until they are firm and light brown. Remove form the oven and place on a wire rack to cool. Sprinkle with caster sugar while still warm.
For the peach fool
- Drain the peaches, reserving the juice. Place in a food processor with a few tablespoons of the reserved juice and blend to a smooth puree.
- In a large mixing bowl whip the cream until it forms soft peaks, and then combine with the Greek yogurt, lemon juice and condensed milk.
- Swirl the peach puree with the cream mixture and serve into glasses. Chill until you are ready to serve.