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Peach, mozzarella, basil and prosciutto salad

<p><span style="font-weight: 400;">Preparation time: 10 mins  </span></p> <p><span style="font-weight: 400;">Cooking time: 15 mins</span></p> <p><span style="font-weight: 400;">Serves 4</span></p> <ul> <li><span style="font-weight: 400;">4 peaches, halved, stones removed, cut into wedges</span></li> <li><span style="font-weight: 400;">Olive oil cooking spray</span></li> <li><span style="font-weight: 400;">sea salt flakes and freshly ground black pepper</span></li> <li><span style="font-weight: 400;">100g shaved prosciutto slices, torn into pieces</span></li> <li><span style="font-weight: 400;">½ cup small basil leaves</span></li> <li><span style="font-weight: 400;">250g tub buffalo mozzarella, drained, thickly slice</span></li> </ul> <ol> <li><span style="font-weight: 400;">Heat a chargrill pan over high heat. Spray peaches with olive oil and chargrill, in batches for 1-2 minutes each side or until slightly charred and softened (see note). </span></li> <li><span style="font-weight: 400;">Place peach slices onto a serving platter. Top with prosciutto, basil leaves and cheese. Drizzle with balsamic glaze and serve.  </span></li> </ol> <p><span style="font-weight: 400;">Note: If your peaches are sticking to the chargrill pan, simply line the base of the pan with non-stick baking paper first. This will still result in lovely chargrill marks. </span><span style="font-weight: 400;"><br /></span></p> <p>Recipe credit: <a href="/facebook.com/AustraliaSummerStonefruit"><span style="font-weight: 400;">Australian Summer Stonefruit</span></a></p>

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Enjoy a sweet peach cheesecake with peach syrup

<div class="article-body"> <p>What better way to enjoy summer than with in-season fruits? Create this delectable cake topped with fresh peaches and drizzled with an oh-so sweet syrup.</p> <p><strong>Time to prepare: </strong>4 hours to set + 25 minutes</p> <p><strong>Serves:</strong> 8</p> <p><strong>Crust</strong></p> <ul> <li>250g butternut snap cookies</li> <li> <p>80g unsalted butter, melted</p> </li> </ul> <p><strong>Cheesecake</strong></p> <ul> <li>3 teaspoon powdered gelatine</li> <li>500g cream cheese, softened</li> <li>½ cup sugar</li> <li>1 teaspoon vanilla bean paste</li> <li>250ml thickened cream, whipped</li> <li>6 yellow peaches, peeled, cored, 2 sliced to garnish</li> <li>Sugar syrup, cooled (½ cup sugar, ½ cup water, boiled, then simmer to dissolve)</li> <li>Optional: Whipped cream, and white chocolate curls, to serve</li> </ul> <p><strong>Directions</strong></p> <p><strong>Crust</strong></p> <ol> <li>Grease and line a 20cm spring form cake tin.</li> <li>In a food processor, place biscuits and pulse until fine crumbs. Add butter and pulse again to combine, then tip into prepared tin and press firmly into the base. Chill in the fridge until needed.</li> </ol> <p><strong>Cheesecake</strong></p> <ol> <li>Place a small heat proof jug in a small saucepan of lightly simmering water.</li> <li>Add 2 tablespoons of water, then sprinkle the gelatine into the jug. Stir to dissolve set aside to cool for 5 minutes.</li> <li>Meanwhile, place cream cheese, vanilla and sugar into a stand mixer and beat until smooth. Add the cooled gelatine mix and beat to combine.</li> <li>Gently fold in whipped cream.</li> <li>Pour into prepared pan on top of the biscuit base. Cover and refrigerate until set. Minimum 4 hours to overnight.</li> <li>In a medium bowl, puree or mash 2 peaches, add sugar syrup then set aside to infuse.</li> <li>Place in a sieve over a bowl to strain, set drained syrup aside.</li> <li>To assemble, remove cheesecake from the fridge, use the peaches to decorate, and drizzle with the syrup.</li> </ol> <p><em>Recipe courtesy of <a rel="noopener" href="https://summerfruit.com.au/" target="_blank">Summerfruit Australia</a>.</em></p> </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/peach-cheesecake-with-peach-syrup.aspx" data-title="Peach cheesecake with peach syrup | WYZA" data-description="Treat yourself this summer with a delectable cheesecake with a double dose of peaches! -wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-84bb15f3-22bb-4ec9-9b4e-48e4dea2e418"><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/peach-cheesecake-with-peach-syrup.aspx">Wyza.com.au.</a></em></div> </div> </div>

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Scrumptious peach, coconut and hazelnut loaf

<p>This easy and delicious peach, coconut and hazelnut loaf is the perfect addition to your afternoon tea. Whether you choose to accompany the homemade dessert with a cup of tea or a glass of fresh juice, this unique and fresh recipe is sure to be a hit.</p> <p>Try it out for yourself below.</p> <p><strong>Preparation time:</strong> 15 min</p> <p><strong>Cooking time:</strong> 50 min</p> <p><strong>Makes:</strong> 1 loaf</p> <p><strong>Ingredients:</strong></p> <ul> <li>125g butter, softened</li> <li>2/3 cup caster sugar</li> <li>1 tsp vanilla extract</li> <li>2 eggs, at room temperature</li> <li>1 cup sour cream</li> <li>2 yellow peaches, stone removed, finely diced</li> <li>1 ½ cup self-raising flour</li> <li>½ cup plain flour</li> <li>½ cup desiccated coconut</li> <li>1/3 cup roasted hazelnuts, finely chopped</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Preheat oven to 180°C. Grease a 6-cup capacity (20cm x 10cm x 7cm deep base measurement) loaf pan and line with baking paper, 5cm above line of pan. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg, 1 at a time, beating well after each addition.</li> <li>Using a large metal spoon, gently fold in sour cream, peaches and coconut. Sift flours over batter and gently fold until combined.</li> <li>Spoon batter into prepared loaf pan. Smooth top and sprinkle with chopped nuts, pressing gently into batter. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand for 10 minutes before turning out onto a wire rack to cool.</li> </ol> <p><em>Recipe and image courtesy of <span><a href="https://www.facebook.com/AustraliaSummerStonefruit">Australian Summer Stonefruit</a></span>.</em></p>

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Peach & orange blossom polenta upside-down cake

<p>Polenta gives this wonderful citrus-laden cake an interesting texture.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>4 peaches, cut into thin wedges (use Golden Queens if you can)</li> <li>185g butter, softened</li> <li>150g (⅔ cup) golden caster sugar</li> <li>5 eggs</li> <li>Zest of 2 oranges</li> <li>¾ cup thick Greek-style yoghurt</li> <li>2 tablespoons orange blossom water</li> <li>100g almonds, ground (I do this in my coffee grinder, first chopping them roughly)</li> <li>130g fine polenta</li> <li>40g flour</li> <li>1½ teaspoons baking powder</li> <li>1 cup freshly squeezed orange juice</li> <li>2 tablespoons golden caster sugar</li> <li>Thick Greek-style yoghurt or creme fraiche to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat the oven to 160°C and line a square or rectangle cake tin with baking paper (I used a tin that measures 21cm x 19cm, but slightly bigger is also fine). Arrange the peach slices on the bottom of the tin in three rows, pushing them snugly together. </p> <p>2. Beat the butter and sugar together until pale and fluffy then add the eggs one at a time, beating well after each addition. </p> <p>3. Add the orange zest, yoghurt and 1 tablespoon of the orange blossom water and pulse to combine. Add the ground almonds, polenta, flour and baking powder and again pulse until just combined. </p> <p>4. Pour the batter over the peach slices and bake for an hour or until a skewer inserted into the cake comes out clean. </p> <p>5. While the cake is cooking, put the orange juice in a saucepan with the sugar, bring to the boil then reduce the heat and simmer for about 12 minutes or until it begins to go syrupy, then stir in the remaining tablespoon of orange blossom water. </p> <p>6. Once the cake is cooked, remove from the oven and let stand for 10 minutes before removing from the tin and transferring to a plate. </p> <p>7. Using a wooden skewer, make holes all over the cake then pour over the syrup and let it absorb into the cake. Serve with thick Greek-style yoghurt or creme fraiche. </p> <p><em>Written by Emma Boyd. Republished with permission of <a href="https://www.stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Emma Boyd/Stuff.co.nz.</em></p>

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Peach cobbler

<p>How does this sound? Hot juicy peaches, gorgeous peach syrup with a soft yet crisp cake throughout. That’s right, it sounds (and is) delightful.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>8 ripe peaches, halved, stoned and cut into wedges</li> <li>1 vanilla pod, halved lengthways and seeds scraped out</li> <li>Zest of 1 lime</li> <li>40 g soft brown sugar</li> <li>Zest and juice of 1 orange</li> <li>2.5 cm fresh ginger, peeled and finely grated</li> </ul> <p><em>For the cobbler topping</em></p> <ul> <li>40g pine nuts</li> <li>100g self-raising flour</li> <li>50g caster sugar</li> <li>Sea salt</li> <li>100 g unsalted butter, chilled</li> <li>Icing sugar, to serve (optional)</li> <li>Vanilla ice cream, to serve</li> </ul>

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Peach and Weet-Bix muffins

<p>These muffins make great use of Weet-Bix, everyone's favourite breakfast cereal, and provide a great dish to add to any morning or afternoon tea.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>410g can peaches in clear fruit juice</li> <li>8 Sanitarium Weet-Bix wheat biscuits, crushed</li> <li>1 cup wholemeal flour</li> <li>1 cup plain flour</li> <li>½ cup brown sugar</li> <li>3 teaspoon baking powder</li> <li>1 teaspoon cinnamon</li> <li>¾ cup lite milk</li> <li>2 eggs</li> <li>1 teaspoon baking soda</li> <li>50g butter, melted</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 190°C. Drain peaches, reserve the juice and chop peaches.</li> <li>Place the crushed Sanitarium Weet-Bix wheat biscuits, wholemeal flour, plain flour, brown sugar, baking powder, and cinnamon into a mixing bowl.</li> <li>Stir ingredients together and add the chopped peaches.</li> <li>Pour the milk and reserved fruit juice into a bowl.</li> <li>Add the eggs and baking soda. Whisk to mix.</li> <li>Pour the egg mix into the dry ingredients. Add the melted butter.</li> <li>Mix together, being careful not to over-mix or the muffins will be tough.</li> <li>Spoon the mixture into greased muffin tins.</li> <li>Bake for 18-20 minutes, until muffins are golden and spring back at a touch.</li> <li>Allow to cool for five minutes before turning onto a cooling rack.</li> </ol> <p>Mmm, that sounds delicious. Have you ever tried a similar recipe? If so, how did it turn out? Let us know in the comments, we’d love to hear from you.</p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/carrot-and-parsnip-muffins/"><span style="text-decoration: underline;"><em><strong>Carrot and parsnip muffins</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/09/raspberry-and-lime-baby-cakes/"><span style="text-decoration: underline;"><em><strong>Raspberry and lime baby cakes</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/09/fruity-gluten-free-muffins/"><span style="text-decoration: underline;"><em><strong>Fruity gluten-free muffins</strong></em></span></a></p>

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Peach and raspberry cordial

<p>Lighter in sugar than store-bought cordials and packed full of flavour, homemade cordial is a delicious reminder of summer. Serve this Melba-inspired cordial with soda water and a sprig of mint, or use it instead of orange juice in a mimosa.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> about 8 cups</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>375g (about 2 ½ cups) raspberries (fresh or frozen)</li> <li>1.5kg peaches, stones removed, coarsely chopped</li> <li>3 ½ cups sugar</li> <li>¼ – ½ cup lemon juice</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Put the raspberries and ½ cup of water in a medium saucepan and bring to the boil. Reduce the heat, simmer for 2 minutes, then mash until pulpy. Strain the mixture through a fine or muslin cloth into a large bowl.</li> <li>Put the peaches and 1 cup of water in the same saucepan and bring to a boil. Reduce the heat and simmer until pulpy (10-15 minutes). Mash well, then pour into the muslin on top of the draining raspberries. Stand for an hour (or until the dripping has stopped), then squeeze to extract more juice.</li> <li>Combine the juice in a large saucepan and stir over medium heat until the sugar has dissolved. Add ¼ cup of lemon juice and taste. Add more lemon juice if you prefer the cordial more tart.</li> <li>Bring the juice to the boil and boil for 2 minutes. Pour the hot syrup into hot, sterilised bottles and seal immediately. Label and date the bottles once cold. Store in the fridge for up to 3 months.</li> </ol> <p><strong>Note:</strong> When making jelly, never squeeze the muslin that the fruit drains through as this will result in a cloudy jelly. A “proper jelly” should be crystal clear. However, when making syrups and cordials, squeeze the bag as much as you like to extract all the lovely juices.</p> <p><em>Written by Alice Arundell. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/03/martini/"><strong><em><span style="text-decoration: underline;">Martini</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/03/blood-orange-margaritas/"><em><strong><span style="text-decoration: underline;">Blood orange margaritas</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/02/month-of-love-cocktail/"><em><strong><span style="text-decoration: underline;">A love potion cocktail</span></strong></em></a></p>

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Mango and peach frappe

<p>Next time you’re in the mood for a cold beverage, try this refreshing mango and peach frappe. It’s quick to whip up so you can enjoy straight away!</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>1 chilled mango, peeled and chopped</li> <li>2 chilled peaches, peeled, stone removes, chopped</li> <li>½ cup chilled orange juice</li> <li>1 cup ice cubes</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p>1. Place all ingredients into a blender. Process until smooth. Pour mixture into glasses. Garnish and serve.</p> <p>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pb"><strong><em><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span>.</em></strong></a></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/blueberry-yoghurt-ice-creams/">Blueberry yoghurt ice-creams</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/strawberry-frappe/">Strawberry frappe</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/watermelon-icy-poles/">Summer watermelon icy poles</a></em></strong></span></p>

Food & Wine

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Traditional peach jam

<p>Grab those sweet, delicious peaches and spend a day making this traditional peach jam because we think you’ll agree, nothing quite taste like homemade jam!</p> <p><strong><span style="text-decoration: underline;">Makes</span></strong>: About 500g</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 ½ cups peaches, peeled, pitted, chopped, crushed</li> <li>2 tablespoon pectin</li> <li>420ml granulated sugar</li> <li>15ml lemon juice</li> <li>1ml butter, optional</li> <li>250 ml glass preserving jars, lids and bands</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Prepare water bath preserving pot. Wash jars, lids and bands in hot soapy water. Heat jars in simmering water until ready to use. Do not boil. Set lids and bands aside.</li> <li>Wash, peel and pit peaches. Coarsely chop peaches and then crush with a potato masher. Measure required quantity of crushed peaches and remaining ingredients for your recipe; set aside.</li> <li>Combine prepared peaches and lemon juice in a large saucepan. Gradually stir in pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.</li> <li>Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.</li> <li>Ladle hot jam into hot jars, one at a time, leaving 5mm headspace. Wipe rims. Centre lids on jars. Apply bands and adjust to fingertip tight.</li> <li>Process filled jars in boiling water for 10 minutes. Remove pot lid. Wait 5 minutes, then remove jars, cool and store up to one year.</li> </ol> <p><em>Recipe courtesy of <span style="text-decoration: underline;"><a href="http://www.jardenhomebrands.com/" target="_blank">Jarden Home Brands</a></span>, the makers of Ball preserving products. </em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/apricot-biscotti-trifle/">Apricot biscotti trifle</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-vanilla-and-spice-cheesecake-with-coconut-topping/">Baked vanilla and spice cheesecake with coconut topping</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/chocolate-macadamias-pavlova-stack/">Chocolate macadamias pavlova stack</a></em></strong></span></p>

Food & Wine

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Peach salsa

<p>Not only delicious with tortilla chips (or even on its own), this peach salsa is also great as a topping for fish or pork dishes.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 yellow peaches, stone removed, diced, skin on</li> <li>2 Lebanese cucumbers, diced</li> <li>1 large red capsicum, diced</li> <li>Juice of 1 lime</li> <li>1 tablespoon fresh coriander, finely chopped</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Mix peaches, cucumber and capsicum together in a large bowl.</p> <p>2. Squeeze the lime juice onto the salad and add coriander.</p> <p>Recipe courtesy of <em>Australian Summer Stonefruit.</em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/easy-basil-pesto/"><strong>Easy basil pesto</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-vanilla-and-spice-cheesecake-with-coconut-topping/"><strong>Baked vanilla and spice cheesecake with coconut topping</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/lemon-and-mozzarella-veal-salad/"><strong>Lemon and mozzarella veal pockets with pecorino and zucchini salad</strong></a></em></span></p>

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Peach popsicles

<p>It doesn’t matter if you’re young or old, these homemade peach popsicles will appeal to your sweet-tooth. </p> <p><strong><span style="text-decoration: underline;">Serves</span>: 6</strong></p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 yellow peach, peeled, stone removed, finely diced</li> <li>1 yellow peach, stone removed, thinly sliced</li> <li>1.5 cups of plain yoghurt</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span></strong></p> <p>1. Puree diced peach with the yoghurt.<br />2. Place peach slices into popsicle molds and cover with yoghurt mixture.<br />3. Freeze until set.</p> <p><em>Recipe courtesy of Australian Summer Stonefruit.</em></p> <p><strong>Related links:</strong></p> <p> </p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-parmesan-zucchini/"><strong>Baked parmesan zucchini</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/diy-barbecue-sauce/"><strong>DIY barbecue sauce</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/middle-eastern-lamb-burgers/">Middle Eastern lamb burgers</a></strong></em></span></p>

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Upside down peach tart

<p>This upside down peach tart dessert tastes as good as it looks. And the best part? It’s easy to make.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>60g of butter</li> <li>¾ cup of caster sugar</li> <li>3 peaches, halved and thinly sliced</li> <li>1 teaspoon of vanilla bean paste</li> <li>1 sheet of butter puff pastry</li> <li>Pouring cream</li> <li>¼ cup of water</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>After preheating your oven from 180 to 200°C, combine sugar and water in a sauce pan, stirring over low heat until dissolved.</li> <li>Increase heat and cook until a gold coloured syrup. </li> <li>Add butter and stir until melted. Set aside.</li> <li>In a 21cm cake tin, position peaches so they overlap slightly and drizzle half the syrup atop.</li> <li>Cut butter puff pastry into 22cm round and place over peaches.</li> <li>Bake until pastry is golden (20 minutes.)</li> <li>Return syrup to medium heat and cook for five minutes. Add vanilla and stir.</li> <li>Allow peach tart to sit for five minutes. Place serving plate over top and invert. Top with remaining syrup and serve with pouring cream.</li> </ol> <p> </p>

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