Just when you think that summer is nearly over, along come sunny Peacharines.
Make this pie to add a sweet finish to your day.
3 of Diana’s Peacharines – sliced but not peeled
1 cup water
2 tablespoons sugar
Dissolve the sugar in the water, and bring to the boil either in the microwave or stovetop. Add the Peacharine slices and simmer gently until they are bright and translucent – do not boil until mushy. Set aside to cool.
½ cup sugar
1 ½ Tbsp cornflour
1 cup milk
1 tsp vanilla essence
1 cup desiccated coconut
Mix the butter and sugar until creamy (works well in a food processor), then add eggs, followed by all other ingredients. Beat until mixture is smooth. Grease a 6 “ (15cm) dish and dust with cornflour. Pour into dish and bake at 180°C until golden brown. Pie will “set” and spring back when touched lightly (about 30-45 minutes).
When the pie has cooled a little, gently arrange the drained Peacharine slices on top.
Remaining syrup may be reduced or thickened with arrowroot.
Delicious served warm. Recipe may be doubled for a family or if you want to impress dinner guests.
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