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Crunchy Ginger-Peach Dessert

foolproof.cook's picture
  Peach halves 400 Gram
  Ginger biscuits 10
  Cream 250 Gram
  Ground sugar 3 Tablespoon
  Vanilla essence 1⁄2 Teaspoon

Drain the peach halves from the syrup.
Crush the biscuits into fat crumbs.
You can do this by putting them into the plastic bag and beating them gently with the rolling pin.
If you prefer, you can also do it in an electric grinder.
Grind the sugar and whip the cream till it stands in soft peaks.
Fold in the sugar and the essence if you are using it.
To assemble the dessert, put a thin layer of crushed biscuits at the bottom of the dish, lay a layer of peaches over, top with cream, then more crumbs.
Repeat the layers.
Don't use up all the crumbs.
Keep away just enough to sprinkle over just before serving so they retain their crunch.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1883 Calories from Fat 378

% Daily Value*

Total Fat 41 g63%

Saturated Fat 16.7 g83.4%

Trans Fat 0 g

Cholesterol 17.6 mg5.9%

Sodium 1120.7 mg46.7%

Total Carbohydrates 365 g121.5%

Dietary Fiber 6 g24%

Sugars 204.5 g

Protein 12 g24.9%

Vitamin A 34.9% Vitamin C 44%

Calcium 55.3% Iron 5.6%

*Based on a 2000 Calorie diet

Crunchy Ginger-Peach Dessert Recipe