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Suggest a better description1. Pour sufficient orange juice over the peaches to cover them and poach gently for 3 minutes. Drain, skin and refrigerate until required. 2. Place the vanilla pod in a small pan with the milk, bring slowly to the boil and add the cornflour and cinnamon. 3. Stir until thickened, then lower the heat and simmer for 2 minutes 4. Whisk the egg yolks and sugar together and pour on the hot milk. Return to a clean pan and cook over a low heat (do not allow the custard to boil) until the mixture coats the back of a spoon. 5. Transfer to an ice cream machine and churn for 15 minutes. 6. Place the peaches on individual serving plates. Spoon a little raspberry puree around the base of each and arrange a quenelle of cinnamon ice cream on top. Garnish with a sprig of mint.
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Serving Size: 1 Serving (493g) | ||
Recipe Makes: 1 servings | ||
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Calories: 178 | ||
Calories from Fat: 8 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 255.1mg | 9 % | |
Potassium 824.6mg | 22 % | |
Total Carbohydrate 25.9g | 8 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 24.5g | ||
Protein 16.8g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 178
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