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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
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
Soften the gelatine in iced water for 5 minutes
2 gelatine leaves
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
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
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
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
Skin the peaches and cut into thin slices, as pictured. Arrange the peach slices around the rosemary cream and serve
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