This recipe is sweet and rich and creamy and crispy, all at the same time
1. Preheat oven to 200°c.
2. Halve and stone nectarines and place flesh side up on a baking tray. Crush half the biscuits and mix with the melted butter and honey, then spoon the mixture over the nectarines.
3. Pour over the orange juice and brandy and bake for 20 minutes.
4. Meanwhile, mix the crème fraiche with the caster sugar and crushed walnuts.
5. For the Brandy snaps: Preheat the oven to 180°c, Gas Mark 4.
6. Melt the butter or vegan margarine, sugar and syrup gently in a small saucepan. Remove from the heat and stir in the flour, ginger and lemon rind. Cool.
7. Line a large baking sheet with non-stick baking parchment. Drop 2 heaped teaspoons of the mixture on to the baking sheet, placing them well apart, then flatten them slightly. Bake for 7-8 minutes, until evenly browned.
8. Cool on the tray for 3-4 minutes, until you can comfortably pick up the brandysnaps. Quickly roll them up, wrapping them round the oiled handle of a wooden spoon. Slide them off on to a wire rack. If the brandysnaps harden before you manage to roll them up, pop them back into the oven for a minute or two to soften up.
9. Make the rest of the brandysnaps in the same way: the same non-stick baking parchment can be used for the whole batch.
10. Serve the brandy snaps plain, or fill the ends with whipped cream, with the brandy added if liked, using a teaspoon or a piping bag fitted with a shell nozzle.
This recipe appears in two of Rose Elliot’s books: 'Rose Elliot's Vegetarian Cookery', and 'Rose Elliot's Supreme Vegetarian'.
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