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Peach Charlotte

Peach Charlotte


  • 3 (14 ounce/398 mL) cans California Cling Peach slices in light syrup
  • 1 cup (250 mL) butter, softened
  • 1 cup (250 mL) superfine or granulated sugar
  • 1 (7 g) envelope unflavored gelatine (7 g)
  • 1/3 cup (75 mL) Frangelico almond liqueur, Grand Marnier or syrup from the peaches (if using peach syrup add 1/2 teaspoon (2 mL) almond extract)
  • 1 1/2 cups (375 mL) ground almonds (reserve 3 tablespoons for garnish)
  • 2 cups (500 mL) whipping cream


  1. Drain peaches reserving 1/3 cup (75 mL) syrup if using. Reserve 5 peach slices for garnish. Set aside.
  2. Line bottom of an 8-1/2 inch (22 cm) springform pan with a circle of waxed paper.
  3. In a large bowl with an electric mixer, beat butter and sugar together until light and creamy, about 5 minutes.
  4. Sprinkle gelatine over liqueur or peach syrup with almond extract. Let stand 10 minutes to soften.
  5. Heat gently to dissolve gelatine.
  6. Add gelatine mixture to butter mixture, beating until smooth. Blend in ground almonds.
  7. Whip cream to soft peaks. Fold gently but thoroughly into almond mixture.
  8. Spread 1/3 of almond mixture in prepared pan. Arrange half of the peach slices in a sunburst pattern on top.
  9. Repeat with another layer of almond cream and peaches. Spread remaining almond cream on top. Firmly tap pan on work surface to remove any air pockets.
  10. Cover with plastic wrap and refrigerated until firm, 5 hours or overnight. The charlotte can be prepared a day in advance to this point.
  11. To Serve: Remove plastic wrap. Run knife around edge of pan and remove springform rim.
  12. Place serving platter on top of charlotte and turn upside down onto plate. Remove pan bottom and waxed paper.
  13. Garnish top of charlotte with reserved peach slices and ground almonds.
  14. Refrigerate until serving.

Yield: about 8 servings

For best results, cut with a damp knife.

Recipe and photo credit (used with permission): California Cling Peach Board

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