Saffron Peaches

Nut Brittle:

1. In a saucepan, heat the sugar over a medium flame.
2. Slowly the sugar will melt to a brown caramel colour (careful not to take it too far or it’ll burn and taste bitter).
3. Add the nuts and fruits to the sugar and pour into a lined tray.
4. Allow to cool completely.
5. Pulse in a food processor so you are left with large chunks.

Peaches:

1. In a saucepan add the water, sugar and spices.
2. Peel the peaches, cut into halves and remove the stone.
3. Poach in the water for 30 mins (turning around halfway through).
4. Remove the peaches and cool in the fridge.
5. Heat the water up, adding 3 tbsp sugar.
6. Melt the sugar until it becomes a sticky syrup (again careful not to burn it – it should be light brown not dark).

Assembly:

1. Place nut brittle on the plate.
2. Add the peach in the centre and pour the sugar syrup on top.
3. Drizzle coconut cream on top for extra creamy texture.