Peaches Chatelaine

Large tin peach halves or 6-8 fresh peaches

2 tbsp brandy

2 tbsp chestnut puree

¼ pint thick cream 

Put drained peaches or peach halves in a dish. Whip cream with chestnut puree and brandy. Spoon over peaches and chill. Garnish with toasted almonds flakes if desired. (Chestnut puree made from roasted chestnuts pureed with brown sugar and oil, or from tinned puree).

Kindly submitted by Kendle Wilkinson (November 2006)