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Poached peaches with rosemary cream

Poached peaches with rosemary cream

PT2H30M

1
Place the water and sugar in a deep saucepan. Bring to the boil, then add the stoned peaches and cover with greaseproof paper
  • 3 peaches, ripe, stoned
  • 1000ml of water
  • 300g of caster sugar
2
Turn down to a low heat and leave to simmer until the skin of the peaches can be easily removed. This should take about 5 minutes, depending on the ripeness of the peaches. When ready, remove the pan from the heat and leave to cool
3
Soften the gelatine in iced water for 5 minutes
  • 2 gelatine leaves
4
Bring the cream and sugar gently to the boil in a heavy-based saucepan, then add the leaves from the rosemary sprigs
  • 350ml of double cream
  • 40g of caster sugar
  • 6 sprigs of rosemary
5
Add the softened gelatine leaves to the pan and stir to dissolve them. Remove the pan from the heat and leave the mix to cool and infuse for about 5 minutes
6
Once cooled slightly, strain the cream through a sieve and discard the rosemary leaves. Pour the mixture evenly into six dariole moulds and place them in the fridge to set for at least 1 hour
7
Dip the dariole moulds into a pan of hot water for 3 seconds, then turn them upside down in the centre of a plate so that the set creams slide out
8
Skin the peaches and cut into thin slices, as pictured. Arrange the peach slices around the rosemary cream and serve

Ingredients

Metric

Imperial

  • Poached peaches

  • Rosemary cream

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