Del Monte® Sticky Peach Slices


Del Monte® are back and this time they’re spreading some festive cheer! 🎅

For your chance to WIN a Del Monte® Luxury Hamper AND sparkling afternoon tea for two, simply go to this Facebook post like it and tag the friend you would take with you!

For full competition Terms and Conditions see here: https://www.cranble.com/competitions/

In the meantime enjoy these fun Del Monte® Sticky Peach Slices, the perfect recipe for sharing with family and friends this Christmas.

Del Monte® is the expert in canned fruit with 125 years of knowledge and experience, and are especially well known for their quality of canned fruit. You can find Del Monte’s canned fruit range in all major supermarkets and independent stores nationwide. To find out more about Del Monte and their full product range, visit their website: https://www.delmonte.com/


Delicious sticky peach and marshmallow slices, with a cinnamon biscuit bottom.

5 - 10

minutes

10 - 30

minutes

9

servings

Ingredients

Method

  1. To make the jelly, start by lining a baking tray (34cm x 20cm) with cling film

  2. Open the can of Del Monte® Peach Slices in Juice and drain the juice into a glass.

  3. In a separate bowl, combine 12 grams of gelatine with 200ml of warm water. Stir constantly to ensure that the gelatine is completely dissolved. (If using gelatine leaves, soak in cold water prior to ensure that it breaks down more easily.)

  4. Add the juice from the Del Monte® Peach Slices to the gelatine mix, stirring constantly. Pour the gelatine mix into the lined baking tray.

  5. Gently add the Del Monte® Peach Slices to the gelatine mix, spacing them out evenly.

  6. Place the jelly in the fridge leaving to set for 3-4 hours or overnight.

  7. For the biscuit base, heat the oven to 200o F/180oC fan/Gas mark 6 and line another baking tray (34cm x 20cm) with greaseproof paper.

  8. Mix 100g unsalted butter with the caster sugar, cinnamon and flour. Using your fingers, combine the ingredients together until it reaches a crumbling texture.

  9. Roll this mixture out to fit your baking tray, ensuring that it is just under 1cm thick. Once rolled out and cut to size, place onto the bottom of the greased tray. Ensure that the mixture is just under 1cm thick.

  10. Bake for 10-15 minutes or until golden, and leave to cool.

  11. Once the biscuit base has cooled, remove the peach jelly from the other tray and lay on top of the biscuit.

  12. Spread the marshmallow spread across the surface of the jelly, ensuring that it is evenly covered and about 1-2cm thick. Place in fridge for 10-15 minutes to set.

  13. Melt 250g of dark chocolate with 50g butter in a bowl over a pan of simmering water until smooth and glossy. Pour the chocolate over the top of the marshmallow layer and smooth down. Be sure not to press too hard as it may disrupt the layer below. Leave to chill in the fridge until the chocolate has set (around 1-2 hours) then slice and serve!

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