Peach, quandong, finger lime, vanilla parfait
1 hour + overnight for freezing
Preparation time
30 minutes
Cooking time
10-12 servings


Vanilla parfait

8 egg yolks (approximately 150g)

250g caster sugar

Juice of ½ lemon

2 large vanilla beans, seeds scraped

500g mascarpone

150ml thickened cream, whipped

Roasted peaches

6 ripe peaches (white or yellow)

3 tlb brown sugar

3 tlb white wine

120g macadamia nuts, roasted, roughly chopped

To serve

4 finger limes

quandong powder


Vanilla parfait

1. Combine egg yolks, sugar, juice and vanilla bean in an Induction proof bowl or saucepan. Whisk on Induction setting 6-7 for 10-15 minutes until the mixture is thick and has quadrupled in size.
2. Remove from heat and whisk until cool.
3. Line a loaf tin or terrine mould with cling wrap approximately 25 x 10 cm in diameter.
4. Lightly stir mascarpone to remove any lumps before folding through egg custard. Add the whipped cream and fold through gently.
5. Pour into lined tin, smoothing the top. Place a piece of cling wrap flush against the top and freeze overnight.


Roasted peaches

1. Preheat oven on Fan Grill 200°C.
2. Cut the peaches in half to remove the stone and each half into thirds. Place onto a baking tray.
3. Sprinkle peaches with brown sugar and drizzle over white wine.
4. Place tray into the oven on shelf position 4 and roast for 10-15 minutes until peaches are soft but still holding their shape.
5. Remove from oven and allow to cool. Reserve peach juices and allow to form a runny caramel.


To serve

  1. Fill a kitchen sink with a little warm water and place the tin in the water to loosen the parfait from the sides.
  2. Turn onto a serving plate and serve whole or cut into thick slices. Top parfait with sliced peaches and roasted macadamias.
  3. Drizzle over peaches juices and sprinkle with quandong powder.


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    Thursday 08th September 2016

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