Serves 4 Ingredients: 200g Caster sugar 100ml water Four ripe peaches – de-stoned
200g puff pastry Purée Peach Trimmings 100ml white wine Splash vanilla essence To Serve Pure vanilla bean ice-cream Method: 1. Place the sugar and water in a small pan, bring to the boil and take to a light caramel. Pour into four individual flan cases. 2. Take the peaches and place on top of the caramel. 3. Roll out the pastry 3mm thick and cut out slightly bigger than the flan case. Lay over unmould the tarts on individual plates with a few spoonfuls of the purée and, finally, a generous scoop of ice-cream.
Nutters Restaurant, Edenfield Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twitter