6 fresh peaches
175g/ 6 oz soft cream cheese
4 tbsp Cointreau
125g/ 4oz icing sugar
125g/ 4oz of Sarah Nelson’s Original Celebrated Grasmere Gingerbread crumbs
Preparation time: 10 mins
Cooking time: 5 mins
1. Slit the peaches around the centre and twist in hand till it separates, then remove stone.
2. Mix cream cheese, Cointreau and icing sugar and pile up in hole in centre of peach – pile high.
3. Sprinkle with gingerbread crumbs
4. Toast under moderate grill just before serving.
Again, delicious served with cream or crème fraîche.
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