June 17th • Posted in Recipe
This year Summer seems to be a bit late, and with it peaches seem to refuse to ripen. Nonetheless we started craving summer in food form almost a week ago, and when you want to put together a plate that instantly reminds of summer evenings spent in the garden, under a gazebo and the fairy lights, with the smell of citronella in the air, you try your hands at an impromptu peach melba recipe.
This recipe is literally summer in a bowl. It’s an explosion of summer flavours, with the freshness and sweetness of the peaches and the bittersweet taste of raspberries. It makes even peaches that refuse to ripen taste at their best, sweet and juicy. If you’ve never poached fruit yourself before, I know it can sound intimidating, but it really isn’t! If you are somewhat of a lover of summer flavours, you can’t *not* give this recipe a try!
- for the peaches...
- 4 peaches (preferibly hard)
- 500ml water
- 250g brown sugar
- juice of 1/2 lemon
- for the syrup...
- 3 or 4 handfuls of fresh raspberries
- juice of 1/4 lemon
- 4 tsp brown sugar
- serve with...
- 1 tub of vanilla ice cream
- Amaretto to top
1 :: Put water, sugar and lemon juice in a large and deep saucepan. Give them a nice stir and then place on the heat and bring to a boil until the sugar has dissolved completely. Lower the heat and let it simmer for 5 minutes.
2 :: Meanwhile peel and cut the peaches in halves. Remove the stones if you can - it's surely easier now than after! Then place the peaches in the simmering syrup and poach them for 4 to 5 minutes on each side. Repeat if needed until they feel soft when the point of a knife is inserted in the middle (on both sides).
3 :: Remove the peaches from the syrup and place them in a large plate to cool down completely. Cover them with the leftover syrup it you plan on letting them rest overnight or for a few hours. You can also place the remaining syrup in a freezable bowl and freeze to use again.
4 :: In a blender, blend together the raspberries, lemon juice and sugar until you get a liquid red sauce.
5 :: Assemble by putting the raspberries sauce on the bottom of a gelato bowl, then place one or two poached peach halves on top and top with a couple of vanilla ice cream scoops. Top with a couple more teaspoons of raspberries sauce and a sprinkle of smashed amaretto. Serve and enjoy!