PEACH SCALLOPS
Posted: Fri May 27, 2005 10:55 pmPEACH SCALLOPS
Ingredients
Short crust pastry made into 8 single portion sized discs
4 tinned peach halves
Extra thick double cream
Icing sugar
Method
Blind bake the discs until light brown.
Place four discs onto side plates for serving.
Place a dollop of the cream on the back of each disc.
Place a peach half flat side down on the top of the cream so that the cream shows around it (like the meat and corral roe of a scallop).
Prop the remaining discs against the peach halves so that they resemble a scallop, push down gently so that the cream sticks them in place.
Mix some of the peach juice with the remaining cream to dress the plates.
Sprinkle over with the icing sugar.
Works equally well with tinned apricot halves.
How easy is that.
Ingredients
Short crust pastry made into 8 single portion sized discs
4 tinned peach halves
Extra thick double cream
Icing sugar
Method
Blind bake the discs until light brown.
Place four discs onto side plates for serving.
Place a dollop of the cream on the back of each disc.
Place a peach half flat side down on the top of the cream so that the cream shows around it (like the meat and corral roe of a scallop).
Prop the remaining discs against the peach halves so that they resemble a scallop, push down gently so that the cream sticks them in place.
Mix some of the peach juice with the remaining cream to dress the plates.
Sprinkle over with the icing sugar.
Works equally well with tinned apricot halves.
How easy is that.