Cherry Peach Parfait

Place the peaches in a small bowl and pour over boiling water to cover them. Leave for 5 mins then plunge into cold water. Peel off the skins and then slice and chop them.

 

Reserve 6 cherries for the decoration. Stone the remaining cherries then place in a small pan with 4 tbsp water and the sweetener. Simmer gently for 5 mins until the fruit is tender. Place the cherries in a food processor and whiz until smooth. Sieve into a bowl.

Place the gelatine in a bowl with 4 tbsp water and leave to soak for 5 mins. Remove the gelatine, shaking off the excess water, Place 150ml of the cherry puree in a pan and warm it slightly, add the gelatine and liqueur and stir until dissolved. Stir in the rest of the cherry juice.

Lightly whip the cream, then fold in the crème fraiche and the cherry mixture until evenly mixed. Taste and add a little more sweetener to sweeten if necessary.

Stir the chopped peaches into the cherry mixture then pour into a lightly greased, 1kg /2lb non stick loaf tin and allow to set in the fridge for at least 4 hours. ( If your tin is not non stick, line it with cling film).

To turn out: dip the loaf tin into hot water for a couple of seconds then invert the tin onto a plate so the mousse falls out.

Decorate the mousse with a couple of cherries and peach slices. This dessert can be made one day in advance, but will not keep for longer as the peaches will oxidise slightly.