ANZAC CRUMBLE PEACH PARFAIT

ANZAC CRUMBLE PEACH PARFAIT

Valli Little decided to try it for herself, adding an Aussie Anzac biscuit twist.

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

• 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.