EASYSTEPST­O MAKE OURCOVERST­AR

Better Homes and Gardens (Australia) - - Front Page -

Prepa­ra­tionti me 45 mins plus cool­ing and overnight­freez­ing Cook­ingti me 25 mins Serves 16-20

450gstore-boughtrect­an­gu­lar

dou­ble­sponge­cake 4L vanil­laice-crea m 250grasp­ber­ries, plus

ex­tra,toserve 1Lrasp­ber­rysor­bet Peach wedges,toserve

ROASTPEACH­ES 1cup­cast­er­sugar 6peaches,halved,stoner­e­moved

Juice of1 or­ange Juiceof1/2lemon 1tsp­vanil­l­abean­paste

STEP1 To makeroast­peaches,pre­heat ovento200°cfan-forced(220°c con­ven­tional).scat­ter­sug­ari­nan­even layeron­abak­ing­pa­per-line­doven­tray (chooseatra­ytofit­peach­halvesina snugs­in­gle­layer). Press peach halves, cut-side­down,in­to­sugar.stand­for 5 min­utes,then­turn­cut-sideup. Com­bine­juicesina­ju­gand­top­up­with wa­ter­i­fy­ouneed­to­hal­facup,then­stir in­vanilla.pour mix­turearound­peaches an­droast, oc­ca­sion­ally bast­ing with

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