Poached Peaches

Directions

1. 1
   For the breadcrumbs, melt the Bertolli spread and add breadcrumbs, stirring until they start to brown.
2. 2
   Sprinkle over the demerara sugar and cinnamon and fry for a further minute. Stir in almonds if using.
3. 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. 4
   Press down gently and allow to cool slightly, before removing the cutter. Repeat for the other three portions.
5. 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. 6
   Sprinkle over caster sugar and fry for a further minute to dissolve the sugar.
7. 7
   Add remaining orange juice and cook for 2-3 minutes to reduce the liquid.
8. 8
   Divide the peaches between the 4 serving plates and serve with creme fraiche.