In France this delightful summer dessert is served in glasses. The French word for "glass" is 'verre" which is why this dessert is called a verrine.






Skill level

Average: 4 (2 votes)


  • 4 apricots 
  • 4 peaches 
  • 250 ml (1 cup) fresh orange juice 
  • 110 g (½ cup) sugar 
  • 150 ml sweet Jurançon wine (see Note)
  • 200 ml whipping cream 
  • 100 g sweetened chestnut cream (crème de marrons, see Note)
  • 50 g (½ cup) toasted flaked almonds 
  • icing sugar, for dusting

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 1½ hours

Wash and halve the apricots and peaches and remove the stone.

Place the orange juice, sugar and sweet Jurançon wine in a pan and add the apricots and peaches. Stir gently, bring to a simmer and poach the fruits for about 15 minutes or until soft. Transfer to a bowl and allow to cool, then cover with plastic film and refrigerate.

Whip the cream until firm peaks form. Gently combine the whipped cream with the chestnut cream. Carefully spoon the cold fruit into 4 glasses and then spoon some chestnut cream on top of the fruit.

Refrigerate if not serving immediately. Just before serving, sprinkle the top with toasted flaked almonds and dust with icing sugar.


Chestnut cream is available in tins or jars from supermarkets or delicatessens. Makes sure you buy the sweetened version.

• Jurancon wine is a sweet white wine hailing from the region of the same name in South West France. Substitute with any other sweet white wine.


Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.


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