Peach And Raspberry Cranachan
|Uncooked old fashioned oats||1 Cup (16 tbs)|
|Brown sugar||2 Tablespoon|
|Canned cling peach slices/3 large fresh peaches, peeled and thinly sliced||1 Pound, packed without sugar|
|Pastry cream||1 1⁄4 Cup (20 tbs), flavored with rum or scotch whisky|
|Rum/If you want to be really authentic, scotch whisky||1 Tablespoon|
|Frozen raspberries||1 Cup (16 tbs), packed without sugar, unthawed but separated|
Layer the oats in a baking pan and toast them in a 350° F.
oven until they are golden, 8 to 10 minutes.
Watch carefully that they don't become brown.
Put them in a bowl, and stir in the brown sugar and cinnamon.
Blend the mixture by rubbing it between your fingers.
Drain the peaches well.
Make the pastry cream.
Put a heaping tablespoon of the pudding in each of 4 dessert bowls.
Divide the drained peaches among the bowls.
Top with the remaining pudding.
Sprinkle with the frozen raspberries (which will thaw before serving).
Press them down lightly.
Chill until set, about 1 hour.
Just before serving, sprinkle the desserts with the toasted oat mixture.