Champagne Poached Peach with Summerfruit
dessert recipe from Alan Spedding - desserts
are his speciality. Mmm . . . . .
you want to know more about Alan have a look at his
biography page <click
very ripe peaches.
500 ml (1 pint) champagne (I use a sparkling wine,
it`s much cheaper)
350 ml - sugar syrup.
1 small vanilla pod.(split open)
150g caster sugar
250 ml Double cream.
Juice of half a lemon
Mint leaves for garnish
a small light cross in the top of each peach, then
plunge into a deep pan of boiling water. Remove immediately
and plunge straight into a big pan of cold water,
remove the peaches and peel. The skin should easily
come off if the peaches are ripe.
into a shallow pan, cover with the syrup, the champagne
/ wine and the vanilla pod / seeds. Cover with a round
of greaseproof paper and place over heat, gently bring
to the boil over a medium heat. Reduce the heat and
gently poach the peaches. If they are ripe , they
should be cooked after 5 minutes .Remove from the
heat and transfer to a dish , cool and place in a
cool place (not the fridge).
the poaching liquid right down to a thick syrupy glaze
for anyone wanting to pour over the peaches at the
Liquidize the strawberries and raspberries, add the
sugar, stir to dissolve, add the lemon juice then
put through a fine sieve to remove the seeds.
the cream until it thickens and leaves a thin trail
when lifted, then stir in the fruit purée,
dip in a finger, taste . . . wow.
some of the summerfruit cream on to the serving plate,
gently place a peach in the centre and garnish with
a mint leaf
your guests with the poaching syrup and see if they
can resist the temptation.