Peach Slice

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5 from 2 votes

An easy, no-bake slice recipe where canned peaches are the star ingredient.

Prep Time15

Cooling time6

Total Time6 15

Course: Dessert

Cuisine: American, Australian

Servings: pieces

Calories: 195kcal

Author: Libby Hakim

Equipment

square tin (23 x 23cm approx)

Ingredients

Biscuit Base

125 grams plain biscuits (Arrowroot, Nice, Marie or a combination of those work well)
1 cup cornflake crumbs (140 grams)
200 grams butter, melted

Filling

395 gram tin of condensed milk
½ cup lemon juice (juice from approx 2 large lemons)
2 teaspoons gelatine powder
½ cup boiling water
700 grams canned sliced peaches, drained

Jelly Topping

85 gram packet jelly crystals (lemon or another preferred flavour)
250 ml boiling water (1 cup)
150 ml cold water

Instructions

Prepare the jelly topping by mixing the jelly crystals with the boiling water and then cold water until crystals are dissolved. Note that we are making up the jelly using 50ml less water than the instructions on the package.
Leave the jelly out so it cools to room temperature.
Grease a square tin (23 x 23cm) and line base with two layers of baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).
Crush the biscuits until they resemble fine breadcrumbs using a rolling pin, chopper or food processor. Add the cornflake crumbs (I buy the packaged cornflake crumbs but you could also make your own from corn flakes) and stir to combine.
Add melted butter to the crumbs and stir to combine.
Press the crumb mixture into the bottom of the tin and smooth with the back of a metal tablespoon. Place into fridge.
Pour condensed milk into a bowl. Add the lemon juice and use a whisk to combine.
Dissolve gelatine in the boiling water and then add this to the lemon and condensed milk mixture. Use the whisk to combine.
Remove the tin from the fridge and pour over the filling mixture. Place ⅔ of the peaches into the filling. Return to fridge for at least one hour to set.
Once jelly has reached room temperature and filling has been in fridge for at least one hour, remove the tin from the fridge.
Pour the jelly over the second layer of the slice. (TIP: Pour onto a metal spoon to break up the flow and avoid the direct flow creating a hole in the filling layer of the slice). Place the remaining peaches into the jelly layer.
Return to the fridge and allow to set for at least 6 hours.
Remove slice from tin using the overhanging baking paper to ease the whole slab of slice from the tin. (TIP: If this method doesn't work, cut one row in the tin and then use a spatula to remove the remaining slice.) Cut into 24 pieces using a sharp knife.

Notes

Serve cold on its own, or plate it up with a dob of fresh cream and mint leaves to create a truly lovely dessert.
You can make this slice in advance as it should keep in the fridge for up to five days.
Store in the fridge, particularly if the weather is warm. If you serve this slice on a platter be sure to get the leftovers back in the fridge pronto to avoid the jelly melting.
Make sure you use the lesser quantity of water when making up the jelly as indicated in this recipe. Do NOT make up the jelly according to the packet instructions as it will not set firm enough to cut into a slice.
Make sure you drain the peaches as instructed.
Don't be tempted to rush this recipe. You need to make sure all layers have set to get that lovely and defined layered effect.

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