It’s late September as I write this and the peach season is nearly over. If you can’t get hold of peaches, use a mixture of seasonal berries or stone fruit. You’ll need to make the cheesecake the day before and like to the recipe is on this page.
1 x Basque baked cheesecake, cut into 8
2 large ripe peaches, halved and stone removed cut into slices
100g raspberries
2 passion fruit
4 tbsp maple syrup
Almond brittle
100g toasted almond flakes
150g golden caster sugar
75g butter, plus extra for greasing
75ml water
1/2 tsp salt
Start by making the cheesecake (recipe on this page), chill for at least 6 hours then slice.
The almond brittle can also be made a day ahead and stored in an airtight container in a cool dry place with pieces of non stick paper between the layers.
Lightly grease a baking tray with butter and sprinkle with the toasted almonds. In a pan over a medium/low heat add the butter, caster sugar, salt and water. Gently stir until the sugar has dissolved. Turn the heat up, bring to the boil stirring every so often until it turns a golden brown colour (this should take around 5-8 minutes). Remove from the heat and pour over the almonds.
Leave to cool completely. When cold, break into shards and store for up to 2 days.
Scrape the seeds out of the passion fruit into a bowl large enough to hold the sliced peaches and raspberries. Add the maple syrup and stir. add the peaches and raspberries and very gently toss with your hands. Set aside for 10 minutes.
To serve place a piece of cheesecake, divide the peaches and raspberries between the plates. Drizzle left over juices that remain in the bottom of the bowl over the cake and fruit and finish with a shard of almond brittle.
Ideal with:
Basque cheesecake with maple peaches & almond brittle
Ingredients
- 1 basque cheesecake (recipe on this page)
- 2 large ripe peaches healved, stone removed and sliced
- 100 g raspberries
- 2 passion fruit
- 4 tbsp maple syrup
Almond brittle
- 100 g flaked almonds toasted
- 150 g golden caster sugar
- 75 g butter
- 75 ml water
- 1/2 tsp salt
Instructions
- Start by making the cheesecake (recipe on this page), chill for at least 6 hours then slice.
- The almond brittle can also be made a day ahead and stored in an airtight container in a cool dry place with pieces of non stick paper between the layers.
- Lightly grease a baking tray with butter and sprinkle with the toasted almonds. In a pan over a medium/low heat add the butter, caster sugar, salt and water. Gently stir until the sugar has dissolved. Turn the heat up, bring to the boil stirring every so often until it turns a golden brown colour (this should take around 5-8 minutes). Remove from the heat and pour over the almonds.
- Leave to cool completely. When cold, break into shards and store for up to 2 days.
- Scrape the seeds out of the passion fruit into a bowl large enough to hold the sliced peaches and raspberries. Add the maple syrup and stir. add the peaches and raspberries and very gently toss with your hands. Set aside for 10 minutes.
- To serve place a piece of cheesecake, divide the peaches and raspberries between the plates. Drizzle left over juices that remain in the bottom of the bowl over the cake and fruit and finish with a shard of almond brittle.
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