Poached peach, lemon cream and vanilla lemonade

Name: Poached peach, lemon cream and vanilla lemonade
Total time: 60 min
Ingredients: 3 peaches; 200g of sugar; 500ml of water; 1/2 vanilla pod; 300g of peach purée; 5 tsp peach schnapps; 5 lemons, juiced; 1/2 vanilla pod; 100g of sugar; 20g of flour; 3 egg yolks; 250ml of cream; 1/2 vanilla pod; 1 lemon, peeled; 25g of sugar; 220ml of water; 2 tbsp of crystallised stem ginger

by Kevin Mangeolles

Item 1 of 1

Dessert
medium
6
60 minutes

Peaches are a beautiful way to celebrate the long, warm days of summer, and this peach recipe from Kevin Mangeolles is a spectacular dessert showcasing the fruit's flavours. Poached peaches are combined with peach sorbet, while lemon cream and homemade vanilla lemonade add brightness to this marvellous dish.

First published in 2015

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Ingredients

Metric

Imperial

Poached peaches

3 peaches
200g of sugar
500ml of water
1/2 vanilla pod

Peach sorbet

300g of peach purée
5 tsp peach schnapps

Lemon cream

5 lemons, juiced
1/2 vanilla pod
100g of sugar
20g of flour
3 egg yolks
250ml of cream

Vanilla lemonade

1/2 vanilla pod
1 lemon, peeled
25g of sugar
220ml of water

To plate

2 tbsp of crystallised stem ginger

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Equipment

Ice cream maker
Sterilised bottle

Method

Boil some water, then gently pierce the skin of the peaches. Put the peaches into the water for approximately 30 seconds. Put into cold water then peel the skins from them. Put the sugar, vanilla and water in a pan and bring to the boil

3 peaches
1/2 vanilla pod
200g of sugar
500ml of water

Add the peaches, cover with greaseproof paper and simmer for approximately 15 minutes. Leave to cool in the syrup, and when ready to serve cut the peaches in half and take out the stones

For the peach sorbet, take 200ml of the peach poaching syrup and mix with all the ingredients. Put in an ice cream machine and churn. Once frozen, turn into a container and freeze

5 tsp peach schnapps
300g of peach purée

To make the vanilla lemonade, boil the water, zest and vanilla. Pour over the hot liquid and stir. Pour into a bottle, adding the vanilla pod and a few pieces of zest to the bottle. Put in the fridge overnight

1/2 vanilla pod
1 lemon
220ml of water

For the lemon cream, boil the lemon juice and vanilla. Mix together the sugar, flour and yolks. Pour the lemon cream on to the sugar mix and pour back into the pan. Cook over a low heat until thick allow to cool in a mixing bowl

5 lemons
1/2 vanilla pod
100g of sugar
20g of flour
3 egg yolks

Whip the cream and fold in to the mixture

250ml of cream

To serve, put some of the cream in the bottom of the bowl and place ½ a peach in the centre with a ball of the sorbet on top. Slice some crystallised ginger and place around the peach

2 tbsp of crystallised stem ginger

Serve the vanilla lemonade in a shot glass on the side

First published in 2015

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Kevin Mangeolles

Given the name of Chef Kevin Mangeolles’s restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.

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