Ingredients for Peach Melba Slice
- Shortbread Cookies
- 50g desiccated coconut
- Peaches
- Rose Wine
- 2 tbsp raspberry jam
- Zest of ½ orange
- 2 tbsp orange juice
- 1 tbsp arrowroot powder
- 2 tbsp butter, melted
- ½ tsp ground cinnamon
- Ice Cream
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How to Make Peach Melba Slice
- Preheat oven to 350°F (175°C).
- Crush 150g of shortbread biscuits. Mix with 50g desiccated coconut. Press the mixture firmly into the bottom of a shallow 20cm x 20cm casserole dish.
- Reserve ½ cup (approx. 60g) of the crumb mixture and set aside.
- Drain one 425g can of sliced peaches and arrange the slices evenly over the crumb base.
- In a saucepan, combine the peach syrup (from the can), ¼ cup (50ml) of white wine, 2 tbsp raspberry jam, and the zest of ½ orange. Heat gently until boiling.
- In a small bowl, whisk together 2 tbsp orange juice and 1 tbsp arrowroot powder until smooth. Whisk this into the boiling peach mixture and stir constantly until thickened.
- Carefully pour the thickened sauce over the arranged peach slices.
- Melt 2 tbsp butter. Add the reserved crumb mixture and ½ tsp ground cinnamon. Sprinkle evenly over the top of the peaches and sauce.
- Bake for 12-15 minutes, or until golden brown and bubbly. Let cool slightly before serving.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
64g
Fat
29g
Carbs
10g
