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Prices Start From £549

  • 2016 Courses - Kick Off Delayed!

    We want to maintain and improve on our current almost

    90% student placement rate!


    Here at THE chalet host course, our main aim...

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  • Maximise your chances!

    Following discussions with our recruiters, we're putting on courses throughout September to ensure we maximise your chances of getting the best job to...

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  • October 2016 Dates

    Feedback from our recruiters in 2015 has led us to extend our course dates for 2016 all the way through October to match with their recruitment...

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Spiced Peach Crumble

This great family classic with a 'kick' is easy to prepare and will keep your guests smiling. It's special enough that it can be served on its own, however it also goes well with custard, cream or ice cream.



Ingredients (Serves 8-10)

 Fruit filling:

800g can peach halves (drained)   
8 cardamom pods (crushed to release the seeds)
100g raisins               
125g unsalted butter
250ml white wine

Crumble mix:

200g plain flour
100g unsalted butter
125g brown sugar




Preheat the oven to 180ªC/gas mark 4


To make the fruit filling:

Melt the butter in a saucepan, add the crushed cardamom seeds without their husks.
Stir over a gentle heat for a couple of minutes, then add the raisins.
Warm these through so they absorb the buttery and spicy flavour, then add the wine – stirring and boiling until most of the liquid evaporates.
Remove from the heat.
Chop the peaches into 2cm chunks and add to the saucepan.
Stir gently to mix everything together – do not break up the peach chunks.
Divide the mixture evenly between the 10 ramekins.

To make the crumble:

Place all the crumble ingredients into a large bowl and using your fingertips rub them lightly together until you have a uniform mixture resembling fine breadcrumbs (cold hands help the process).
Top the ramekins with the crumble pressing down lightly to make them even, and then run a fork over the surfaces to make them crumbly.
Bake the crumbles on a high shelf for 20 to 25 minutes or until the tops are golden.
Serve warm.

A real hands-on experience... You'll be amazed what you can learn!

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