Poached Peaches

• 1 3/8 ounces Bertolli 59% vegetable fat spread
• 1/2 cup breadcrumbs fresh white
• 2 tablespoons demerara sugar
• 1/4 teaspoon ground cinnamon
• 4 1/3 tablespoons flaked almonds toasted, optional
• icing sugar to dust
• 7/8 ounce Bertolli 59% vegetable fat spread
• 4 peaches ripe, stoned and cut into wedges
• 1 orange zest and juice
• 1 tablespoon caster sugar

1. For the breadcrumbs, melt the Bertolli spread and add breadcrumbs, stirring until they start to brown.
2. Sprinkle over the demerara sugar and cinnamon and fry for a further minute. Stir in almonds if using.
3. Divide the breadcrumb mixture into four. Spoon a portion into a 4cm (1 1/2 inch) pastry cutter which has been placed on a serving plate.
4. Press down gently and allow to cool slightly, before removing the cutter. Repeat for the other three portions.
5. Meanwhile, to cook the peaches, melt the Bertolli spread in a frying pan with the zest and half the juice of the orange. Add the peaches and cook for 3-4 minutes, turning once.
6. Sprinkle over caster sugar and fry for a further minute to dissolve the sugar.
7. Add remaining orange juice and cook for 2-3 minutes to reduce the liquid.
8. Divide the peaches between the 4 serving plates and serve with creme fraiche.

breadcrumbs fresh, demerara sugar, ground cinnamon, almonds, icing sugar, peaches, orange zest, caster sugar

Taken from www.yummly.com/recipe/Poached-Peaches-378577 (may not work)