We do prefer fresh fruits most of the time. This year, we had plenty of peaches. However, as the season ends, I found maybe, I want a bit more of the peaches for dessert... Well, we always have the cans.
Anyway, this is a very simple gelati, that we enjoyed after dinner the Saturday night before and we used it on the banana pancakes the next day morning.
825g Can of Peach in Syrup
4 tablespoon sugar
Put peach together with syrup in a medium saucepan with sugar, over low to medium heat, slowly bring it to boil, turn to low heat. Add cream and gently cook till gentle simmer, turn off heat.
The canned peach slices are not likely to break like the fresh ones, so need to mash it up when it's soft. Cool the mixture till room temperature, and chill in fridge 2 hours before serving dessert. Once cooled down a bit further, churn in icecream maker.
To serve, we used
Chocolate Sauce and Almond Flakes:
100ml fresh cream
80g milk chocolate
Warm up fresh cream, either in a small saucepan over low heat or use microwave. Pour over chopped up milk chocolate, stir and mix till smooth.
25g almond flake, toasted.
1 Ripe banana, mashed
200g self raising flour
4 tablespoon white sugar
30ml canola oil
Bring milk to room temperature. Whisk eggs with sugar, slowly mix in the oil and milk, until smooth and add in the sifted flour and bananas. Leave the batter for around 30 minutes and make pancakes on non stick pans over medium heat.
Scoop gelati on pancake stacks and drizzle with honey.