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  • Writer's pictureAshleigh Fynn

Peach & Prosciutto Croissant

Whose ready for Saturday brunch? Me! Always me! It's my favourite meal of the week and I'll admit I do it pretty well (or at least Philip cooks and I eat it well).

This brunch, as illustrated in the picture above contains at least 2 of your 5 fruit fruits and veggies and is packed with protein. Okay, I don't know if any of that is true but its delicious and you will look good eating it - so flourish with your brunch self.

Time: 20 minutes

Serves: 2

Difficulty: Easy Peasy


  • 2 croissants

  • 4 slices of prosciutto

  • 1 peach

  • Whole almonds

  • Raspberries

  • 1 tablespoon of lime juice

  • 3 cardamom pods

  • 2 cups of water


  1. Remove the pip from the peach

  2. Place the 2 cups of water in the sauce pan and bring to a simmer. Crack the cardamom pods and add to the water together with the lime juice and the peach.

  3. Gently poach for ten minutes until the peaches are tender when pierced with a knife. Remove the saucepan from the heat and let the peaches cool in the liquid.

  4. While the peaches are cooling, half your croissants and toast on a pan (be fancy and use a griddle pan if you have one).

  5. Once golden brown remove from the pan and place on a plate.

  6. Slice the peach; roughly chop and toast the almonds.

  7. Layer the prosciutto, the sliced peach and the toasted almonds on top of the croissant and serve with fresh raspberries.

Happy Cooking


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