Navigate quickly

Butterscotch roasted peach, pecans, fromage blanc cheesecake Butterscotch roasted peach recipe by Alastair McLeod


INGREDIENTS

  • 4 large peaches
  • 50g softened butter
  • 2 tbs each caster sugar and icing sugar, combined
  • 100g brown sugar, firmly packed
  • 55g butter
  • 1½ tbs milk
  • 1½ tbs honey
  • 4 tbs coarsely chopped toasted pecans
  • 80ml raspberry coulis, optional

METHOD
Preheat oven to 180C. Brush peaches with butter and roll in sugars. Bake for 20 minutes or until tender. Meanwhile to prepare the butterscotch, bring brown sugar, butter, milk, and honey to the boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool for 30 minutes then stir in pecans. Allow to cool to room temperature.

To serve, baste peaches with caramel and present alongside a scoop of cheesecake and raspberry coulis, if using

Serves 4
 
Fromage blanc cheesecake

INGREDIENTS

  • 1tsp vanilla paste
  • 250g fromage blanc
  • 125g caster sugar
  • 125ml Greek yoghurt
  • 250ml pure cream

METHOD
Beat vanilla, fromage blanc and sugar until smooth. Add yoghurt and beat till smooth, then add cream. Hang in muslin overnight.

Contact Us

Phone: +61 7 5466 3426
Fax: +61 7 5466 3450

Lockyer Valley Cultural Centre

34 Lake Apex Drive, Gatton 4343

Email: info@visitlockyer.com.au 

Weather

Sunday, December 17, 2017
  • 33°C Partly cloudy. Mon
  • 37°C Sunny. Tue
  • 38°C Hot and mostly sunny. Wed
  • 37°C Partly cloudy. Thu

Visitor Centre

Lake Apex Visitor Information
Centre (Gatton)

Lockyer Valley Cultural Centre
34 Lake Apex Drive
Gatton QLD 4343

Phone: 07 5466 3426

Opening Hours:
Monday to Friday
8.30am - 5.00pm
Saturday and Sunday
8.30am - 4.30pm

We are closed Christmas Day,
Boxing Day and Good Friday.