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Ingredients
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Peach Compote
Brandy Snap
Chocolate Parfait
Method
Peach Compote
Cook the Compote
Cook over medium heat, stirring occasionally, until the peaches are soft and the mixture thickens, about 10-15 minutes.
Cool the Compote
Remove from heat and let the compote cool to room temperature.
Brandy Snap
Prepare the Mixture
In a small saucepan, melt the butter, brown sugar, and golden syrup together over low heat, stirring until well combined.
Mix Dry Ingredients
In a bowl, combine the flour, ground ginger, and baking soda.
Combine and Add Brandy
Pour the melted mixture into the dry ingredients and mix well. Stir in the brandy until just combined.
Bake the Snaps
Spoon small amounts of the mixture onto a lined baking tray. Bake at 350°F (175°C) for 8-10 minutes or until golden.
Shape the Snaps
Let the snaps cool slightly before shaping them into a curve or leaving them flat.
Chocolate Parfait
Whip the Cream
In a large bowl, whip the heavy cream until soft peaks form.
Add Sweeteners
Gently fold in the powdered sugar, cocoa powder, and vanilla extract until fully combined.
Layer the Parfait
In serving glasses, layer the chocolate cream, followed by the peach compote, and top with a brandy snap.
Chill and Serve
Refrigerate the parfaits for at least 30 minutes before serving to allow the flavors to meld.