Fresh Peach Cheesecake

Serves 6 Ingredients Method

8oz curd cheese or sieved cottage cheese

1 tblsp of honey

2 eggs, separated

2 large, ripe peaches, skinned, halved and stoned.

1⁄4 pint of natural yogurt

1/2oz of gelatine

3 tblsp orange juice To decorate:

2 tblsp natural yogurt

2 fresh peaches

Beat the curd cheese, thehoney and the egg yolk. Liquidise with the peaches, until smooth. Blend in natural yogurt. Dissolve gelatine in orange juice. Add to the Peach mixture. Leave until it starts to thicken. Whisk the egg whites until stiff, but not dry. Fold lightly but thoroughly into Peach mixture. Spoon into a lightly greased 8” loose bottomed tin. Chill until set. Carefully unmound onto a flat platter. Spoon the extra yogurt over the top and decorate with the fresh peach slices.

Peaches In Brandy

Serves 4 Ingredients Method

4 large ripe Peaches

Lemon juice

4 small bay leaves

8 tblsp of Brandy

Nick the skin at the stalk end of each peach, plunge into a bowl of boiling water for 45 seconds, then remove peaches with a draining spoon and slip off the skins. Pierce peaches at regular intervals with a fine skewer or cocktail stick and stand peaches upright in a shallow serving dish. Fix a bay leaf in the top of each peach and spoon over the brandy. Cover completely with cling film and leave ina cool place for 3⁄4 of an hour, spooning the brandy over the peaches a few times. Serve with pouring cream.