Ingredients
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Base
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60 g Rusks
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30 g Sugar
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50 g Butter
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Top
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180 g Peaches1 piece
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50 g Sugar
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120 ml Water
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20 g RaspberriesFresh
Directions
Crunchy butter base, sweet sugar syrup, peaches and fresh raspberries – light and amazingly delicious. In addition, easy to make and subject to many variations, just take your favorite fruits or whatever is at hand. Soo Tasty with Soo Foodies!
- You may use whatever fruits you like
- If you use cookies instead, pay attention to the overall sweetness. Eventually reduce the sugar in the syrup
- We used 3/4 of the syrup quantity for this dessert. It depends on the rusks type and your taste
- Substitute butter with cocoa butter or other fat for vegan result
Steps
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1
Done
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BaseMelt the butter. Wash the fruits. Peel the peach and cut it into thick slices. Blend the rusks into fine crumbs. Move to bowl and add the melted butter and sugar. Transfer to baking pan and press it well to become homogeneous. Bake to golden brown about 5-10 minutes in preheat oven or 20 minutes at 200 C in cold one if you use ceramic baking tin. |
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2
Done
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SyrupTake small saucepan and mix the sugar with the water. Stir slightly. Put on the heat for 5 minutes so as the sugar dissolves. Add the sliced peaches and let them simmer at lower temperature for another 2-3 minutes. |
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3
Done
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AssemblingHave the butter crumbs out of the oven and distribute evenly into two serving bowls. Distribute the peaches evenly on top and pour some of the sugar syrup. The quantity of sugar syrup depends on your taste and on the type of rusks or cookies you are using. Decorate with fresh raspberries on top. |
