Peaches

My favourite canned/ bottled fruit.
At the moment they are in season and apart from just eating them as they are enjoying their dribbly mess or wrapped with some salty bacon we like to serve them dried crisp, semi dried, poached and jellied, with Vanilla Meringue Champagne sorbet and Fresh Cream. Light and refreshing for summer.

Toasted Irish Whiskey and Oatmeal Brulee

My take on a classic dessert, perfect for anyone to make!
Ingredients
6 free-range egg yolks
340ml Cream
60gms Caster Sugar
25ml Whiskey
2tbspn Jumbo Oats
Pre-heat oven to 150°c
Method
Toast the oats in the oven until lightly browned and smell nutty.
Flame the whiskey in saucepan and add the cream, on a medium heat bring to the boil then remove from the heat and keep warm.
Mix the egg yolks with the caster sugar in a bowl using a wooden spoon when the cream is tepid stir it into this mix. Strain into a jug.
Pour into 4 ramekins or oven proof dish sprinkle a good pinch of toasted oats into each and stir in.
Place the ramekins into a bain-marie of water and bake in oven until set 20-25 mins.Remove and leave to cool, then cover and keep in the fridge until needed. Eat within 3days.
To serve sprinkle with brown sugar and glaze quickly under a hot grill.
Serve with seasonal fruits or berries.