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Pêche Cardinal

Known by some as the best French dessert, Pêche Cardinal is one of Sara’s favourite desserts. Easy to make, delicious to eat, it is a delight to serve at any dinner party.

Serves 6 (2 halves each)
Prep time: 40 minutes
Cooking time: 20 minutes


6 beautiful ripe but firm peaches (white peaches if you can find them)
250g / 8 oz fresh or frozen raspberries
150g / 5 ¼ oz sugar
15 cl / 5 oz of water
A few drops of Brandy
50g / 1 ¾ oz sliced almonds (if you have roasted, all the better because you will skip a step)
Vanilla ice cream and biscuits

How to make:
Melt sugar in water on low heat.

Peel peaches. Cut in halves.
Remove pits.
Put them side by side in the pan that contains sugar water, the convex side up, cover and poach over medium heat for 3 to 10 minutes.
Check for firmness with a knife. The peaches should be cooked but still firm and keep their shape.
Carefully strain and gently place 2 halves in each desert bowl. Refrigerate.

Blend raspberries.
Strain using a sieve or colander if you have no sieve.
Pour the raspberry purée into remaining sugar water that the peaches were poached in. (If you enjoy a drop of Kirsh or other Brandy, now is the time to add a few drops.)
Bring to a boil.
Skim any foam that forms.
Reduce over medium heat for 5 minutes.
Remove from heat and let cool.

Gently toast almonds in a pan without fat.
Mix and keep moving them around with a spatula.
*You can grill them in the oven but watch carefully as the almond darken very quickly.

A delightful dessert!