Sweet and melting Peach Flan is best made when peaches are plentiful. Serve the flan with single cream or, if you like really sweet desserts, Brandy Butter.
1 X 9-inch Flan Case made with shortcrust pastry, baked blind and cooled
4 large peaches, blanched, peeled, stoned and sliced
1 tablespoon peach brandy (optional)
1 tablespoons ground almonds
1 tablespoon chopped almonds
1 tablespoon chopped walnuts
1 tablespoons soft brown sugar
1 teaspoon grated orange rind
1 tablespoon butter, cut into small pieces
Place the flan case on a flameproof serving dish. Arrange the peach slices in the flan case. Sprinkle over the peach brandy, if you are using it. Set aside.
Preheat the grill to high.
To make the topping, in a small mixing bowl, combine the ground and chopped almonds, the walnuts, sugar and orange rind.
Sprinkle the topping over the peach slices and dot the top with the butter pieces.
Place the dish under the grill and grill for 4 minutes or until the topping is crisp and bubbling.
Remove the dish from under the grill and serve immediately or allow to cool completely before serving.