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  • Writer's pictureLucie Ellis

24. Tinned Peach Soufflé

During yesterday’s obsession I found this recipe on the delicious website and as I have a bit of a fetish for tinned peaches I happened to have some 😃 and it was INCREDIBLE.

For 4:

140g caster sugar

250g peaches, drained and chopped (1 tin)

2 heaped tsp cornflour

25ml coconut rum (recipe says grand marnier but I’m still on the rum)

4 egg whites

A bit of soft butter for greasing


Put 100g of the sugar and 40ml water in a small saucepan and cook on a high heat til it turns pale golden, shaking the pan gently now and then to disperse the sugar.

Carefully add the chopped peaches to the caramel, turn the heat down to medium and cook for 5 minutes.

Mix the cornflour with 35ml water and add to the peach mix, cook for another minute stirring gently.

Purée in a blender or processor til smooth, add the alcohol and let it cool down. This is actually bloody delicious so save any leftovers for toast or yoghurt!

Heat the oven to 200 and prepare the soufflé ramekins by painting the bottom and sides with soft butter in upward strokes then sprinkling with caster sugar to coat all over, tipping out the excess, then chill in the fridge.

Whisk the whites to soft peaks then sprinkle on the remaining 40g sugar and whisk to shiny peaks that hold their shape.

Fold 6tbsp of the chilled purée very gently through the whites then spoon into the moulds levelling the tops with a knife, before running the tip of your thumb round the rims.

Place on a baking sheet in the hot oven and cook for between 8 and 11 minutes but don’t open the door to check for at least 8!!! Ours took 10 minutes to rise to this height.

Mark managed to make an ice cream curl from old school cardboard boxed vanilla and we poked a hole in their tops for an extra spoon of purée at the end. 🍑🍑🍑🍑🍑

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