Alive and Cooking

Peach Cobbler

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(Serves 4)

2 ripe peaches, cut in half, peeled & stone removed
1 tbsp flaked almonds
4 tbsp cous cous
50g unsalted butter
2 tbsp brown sugar
½ glass white wine
½ tbsp glucose


Place the peach stones and skins into a saucepan with the white wine and glucose and gently simmer for 10 minutes.

In a bowl cover the cous cous with boiling water, stir in the brown sugar then cover with cling wrap and allow to sit for 10 minutes until the cous cous has absorbed all the water.
Stir the butter and flaked almonds through the cooked cous cous.

Line an oven tray with baking paper and place the halved peaches on top.

Fill the cavity with the cous cous mixture, sprinkle with a little brown sugar then place under a hot grill for 2-5 minutes.

Serve with a drizzle of peach syrup and a good dollop of cream.

Peach Cobbler

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