A Seasonal Recipe just for you!

To celebrate the launch of our new website, here's a recipe that you may want to try at home using the lovely peaches that are available now in the shops.  If you can find them, use the white flat peaches which have a wonderfully scented aroma and taste.  There really is nothing quite like the delicious taste of a luscious peach, set off by luxurious, slightly tangy cream topped with the crunch of Amaretti biscuits.  You can also use nectarines, apricots or greengages for this dish with equally delicious results. 

Peaches in Rose (Serves 6 )

6 ripe peaches
1 bottle rose wine such as white zinfandel
1 lemon
1 vanilla pod
1 star anise
1 fresh bay leaf
225g caster sugar
750ml water
1 punnet fresh raspberries
1 dsp chopped fresh mint and a few leaves for garnish
1 small tub greek yogurt
1 small tub double cream, lightly whipped
6 Amaretti biscuits ( optional )

1. First make the poaching liquid.  Choose a saucepan that is deep but not too wide so that the peaches will be covered by the liquid when they are added.  Peel the zest from the lemon in strips and put in a saucepan with the wine, water, sugar, vanilla pod, star anise and bay leaf.  Bring slowly to the boil stirring to dissolve the sugar.  Once the liquid is boiling, reduce the heat to a simmer cook for 5 minutes for the flavours to infuse, and the syrup to thicken a little. 

2. Make a small cross in the bottom of each peach, put them in a heat proof dish and cover with boiling water.  Allow to stand for 1 minute then gently remove the skin from the peaches.  

3.  Gently lower the peaches into the poaching liquid with a spoon.  Cut a round of greaseproof paper to fit the diameter of the saucepan, and cover with the paper so that it is touching the liquid.  Put on the lid and gently simmer the peaches for 15 - 20 minutes until they are soft.

3.  Remove the peaches from the syrup and put in a bowl to cool and then refridgerate.  Remove the spices and lemon zest from the syrup, turn up the heat and boil to reduce the syrup by about half.  Once the syrup is reduced, remove from the heat, pour into a clean bow and leave to cool, transfering to the fridge to chill once the syrup has become tepid. 

4.  Tip the raspberries over the chilled peaches, add the chopped fresh mint, then pour over a little of the rose wine syrup and garnish with the whole mint leaves

5.  Combine the greek yogurt and whipped cream, and serve with the chilled peaches.  Crush the Amarettie biscuits and sprinkle over the peaches and cream to serve.

Delicious