Posts Tagged ‘Peaches’

The peaches at the moment are really tasty so we’re gorging on them while they’re in season. Here are two easy and delicious dessert recipes to distract ourselves from just eating the peaches fresh.

Baked peaches with an almond crust – to serve 4

  • 4 ripe peaches
  • 50g almonds – no need to skin
  • 50g golden caster sugar
  • 45g butter

Preheat the oven to 180ºC. Cut the peaches in half, remove the stones and put them in a shallow baking dish cut-side up.

Blitz the almonds in a food processor until you have a coarse rubble. Add the sugar and butter and mi again briefly.

Spoon the almond mixture on top of the peaches and bake for about ¾ of an hour or until the peaches are super-soft and the topping is crispy. Pour a little double cream over to serve.

Baked peaches with maple syrup and vanilla – to serve 4

  • 4 ripe peaches
  • 4 tbsp maple syrup
  • 1 vanilla pod
  • juice of a lime

Preheat the oven to 200ºC. Cut the peaches in half, remove the stones and put in a shallow baking dish cut-side up.

Pour the maple syrup into a bowl. Scrape the vanilla seeds from the pod and add to the maple syrup along with the lime juice. Bake for about 35 minutes or until the peaches are really soft. Baste them occasionally while they cook.

Drink with: a fragrant and slightly frothy Moscato d’Asti from the Piemonte region in Italy. Moscato is a completely under-rated wine that is fruity and light (about 5% alc.) and won’t overwhelm the dessert. We find that Moscato is quite often a much better match for fruit based desserts than traditional, much sweeter, “dessert” wines.

(Both recipes are adapted from Nigel Slater’s Tender: Volume II, Fourth Estate, 2010.)

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Our local supermarket, which will remain nameless, has perfectly ripe Spanish peaches at the moment. Absolutely perfect for a summer barbecue salad. It’s worth paying the extra for free-range chicken from a reliable source (probably not the local supermarket).

Warm Chicken & Peach Salad – to serve 4

  • 500g good-quality chicken breasts
  • 2 tbsp balsamic vinegar
  • olive oil
  • baby spinach leaves
  • ripe peaches
  • basil

Heat the barbecue.

Put the chicken breast in a shallow dish. Add 1 tbsp balsamic vinegar, 1 tbsp olive oil and plenty of salt and pepper. Turn the chicken breasts in the marinade until they are well-coated.

Cook the chicken on the hot barbecue until cooked through (ours took about 6 minutes on each side). You are going to slice the chicken anyway so it’s no problem to slice open one of the fillets to check.

Scatter a good few handfuls of spinach and a small handful of basil leaves over a large serving platter.

Mix 1 tbsp balsamic vinegar, 2 tbsp olive oil, a few shredded basil leaves and some salt and pepper together to make a dressing.

Slice the chicken and peaches and toss gently with the salad leaves. Drizzle over the dressing and serve.

Drink with: either Roussanne or Marsanne with their stone-fruit flavours to complement the light peachy flavours of the salad. We had a glass of a St Joseph white from Pierre Gaillard made from Roussanne which is amazing on it’s own and a perfect match for this dish.

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