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


  • 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

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


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

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

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Thursday, September 20, 2018
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Lake Apex Visitor Information
Centre (Gatton)

Lockyer Valley Cultural Centre
34 Lake Apex Drive
Gatton QLD 4343

Phone: 07 5466 3426

Opening Hours:
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We are closed Christmas Day,
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