Casserole of Pêssego

Pulse the corn flakes into a flour-like consistency

In a bowl, combine the corn flake flour, butter, and mix well to form a thick crumb

Use the crumb to line the bottom and sides of a 30cm diameter cake pan with removable bottom

Press down firmly with damp fingers and bake in a preheated oven at 220o for ten minutes

Remove from the oven and let cool

Set aside four pêssego quarters, then blend the remaining pêssego, sauce, condensed milk, and cornstarch in a blender

Transfer to a pan, heat over low heat, and stir until thickened

Let cool and fill the casserole

Refrigerate until firm

Melt the chocolate according to the package instructions

Slice the reserved pêssego into wedges, cover the casserole with it, and spread the melted chocolate