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Champagne Poached Peach with Summerfruit Cream

Alan and AinsleyAnother dessert recipe from Alan Spedding - desserts are his speciality. Mmm . . . . .

If you want to know more about Alan have a look at his biography page <click here>


4 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)
200g Strawberries
50g Raspberries
150g caster sugar
250 ml Double cream.
Juice of half a lemon
Mint leaves for garnish

  • Make 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.
  • Put 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).
  • Reduce the poaching liquid right down to a thick syrupy glaze for anyone wanting to pour over the peaches at the table.
  • 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.
  • Whip the cream until it thickens and leaves a thin trail when lifted, then stir in the fruit purée, dip in a finger, taste . . . wow.
  • Pour some of the summerfruit cream on to the serving plate, gently place a peach in the centre and garnish with a mint leaf

Leave your guests with the poaching syrup and see if they can resist the temptation.

Serves 4

Alan Spedding