Quick Dessert

Anzac crumble peach parfait

Name: Anzac crumble peach parfait
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 8 Anzac biscuits, broken into pieces; 3/4 cup (110g) slivered almonds, lightly toasted; 2 eggwhites; 1/2 cup (110g) caster sugar; 1/2 teaspoon vanilla extract; 8 canned peach halves in syrup or 4 ripe peaches, peeled (see note), halved; 30g unsalted butter, softened; Vanilla custard and vanilla ice cream, to serve

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Matt Preston revealed that one of his favourite recipes in his new cookbook used canned peaches. Valli Little decided to try it for herself, adding an Aussie Anzac biscuit twist.

8 Anzac biscuits, broken into pieces
3/4 cup (110g) slivered almonds, lightly toasted
2 eggwhites
1/2 cup (110g) caster sugar
1/2 teaspoon vanilla extract
8 canned peach halves in syrup or 4 ripe peaches, peeled (see note), halved
30g unsalted butter, softened
Vanilla custard and vanilla ice cream, to serve

Method

1.

Preheat the oven to 180°C.
2.

Whiz Anzac biscuits and almonds in a food processor until the mixture resembles breadcrumbs. Set aside.
3.

Whisk eggwhites with electric beaters for 2-3 minutes until stiff peaks form. Slowly add sugar, 1 tablespoon at a time, whisking constantly. Fold in biscuit mixture and vanilla until just combined.
4.

Place peach halves, cut-side up, on a baking tray. Top the peaches with the biscuit mixture, then dot the tops with butter. Bake for 20 minutes or until the crumble is set and golden.
5.

Drizzle peaches with custard and serve warm with vanilla ice cream.