nikolabeacon
Member
- Joined
- Jun 18, 2015
- Messages
- 326
Ingredients
8 peaches, firm but ripe, stalks removed
120g caster sugar
600ml cold water
400ml dry, inexpensive white wine ( optiona since it is not Peat approved)
1 tsp vanilla essence, the best
1 orange, finely sliced, 2-3mm, rind on
1 lemon, unwaxed, finely sliced, 2-3mm, rind on
8 sprigs of peppermint
4 sprigs of basil
Poaching the peaches
Place the peaches in a single layer in a 25cm saucepan. Add the caster sugar, water, white wine and vanilla essence. Top with the orange and lemon slices. Cut out a round of greaseproof paper the same size as the saucepan and cut a hole in the centre to allow the excess heat to escape; place it directly on top of the peaches.
On a high heat bring to the boil and reduce the heat to a gentle simmer and cook for approximately 20 minutes . Turn off the heat and leave the peaches to cool in their own juices. Roughly chop 8 sprigs of mint, 4 sprigs of basil and incorporate into the cooking liquor to infuse. Refrigerate for a minimum of 6 hours up to 24 to allow the exchanges of flavours between the citrus, herbs and peaches. At this stage you could freeze half the cooking liquor. Once frozen scrape with a fork to create a granita, delicate frozen flakes.
With a slotted spoon, remove the peaches onto a plate and carefully peel off the skin.
8 peaches, firm but ripe, stalks removed
120g caster sugar
600ml cold water
400ml dry, inexpensive white wine ( optiona since it is not Peat approved)
1 tsp vanilla essence, the best
1 orange, finely sliced, 2-3mm, rind on
1 lemon, unwaxed, finely sliced, 2-3mm, rind on
8 sprigs of peppermint
4 sprigs of basil
Poaching the peaches
Place the peaches in a single layer in a 25cm saucepan. Add the caster sugar, water, white wine and vanilla essence. Top with the orange and lemon slices. Cut out a round of greaseproof paper the same size as the saucepan and cut a hole in the centre to allow the excess heat to escape; place it directly on top of the peaches.
On a high heat bring to the boil and reduce the heat to a gentle simmer and cook for approximately 20 minutes . Turn off the heat and leave the peaches to cool in their own juices. Roughly chop 8 sprigs of mint, 4 sprigs of basil and incorporate into the cooking liquor to infuse. Refrigerate for a minimum of 6 hours up to 24 to allow the exchanges of flavours between the citrus, herbs and peaches. At this stage you could freeze half the cooking liquor. Once frozen scrape with a fork to create a granita, delicate frozen flakes.
With a slotted spoon, remove the peaches onto a plate and carefully peel off the skin.
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