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Peanut butter parfait with cherry compote
- 100g smooth peanut butter
- 2 tbsp Frangelico (hazelnut liqueur)
- 75ml double cream
- 250g caster sugar
- 4 eggs , 2 left whole and 2 separated
- 175g whipping cream , semi-whipped
- 500g cherries , stoned
- 100g granulated sugar
- 1 tbsp Armagnac or brandy
- squeeze lemon juice
Directions:View on BBC Good Food
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