Champagne Poached Peaches
Champagne Scented Soft White Peach, Northcote Currants, Mascarpone le Cream
1 To prepare the glazed peaches, remove the stone from the peach with an apple corer, cut the peach in half and place onto a tray
2 Spoon on the honey, pour on the lime juice, and then sprinkle with sugar
3 Bake in the oven at 180°C for 10 -12 minutes until just cooked. Baste once whilst cooking
4 Remove from the oven, cool and peel away the skin from the peaches
5 Pour off the remaining juices, put half of the juices into a pan and reduce by half.
6 Pour back over the peaches and reserve the other half for the peach liquor.
7 For the Peach Liqour: mix all together, place in the fridge and keep cold to serve.
8 To create the currant compote, boil the water, elderflower and sugar in a pan
9 Once boiled, pour over the currants and leave to cool
10 For the mascarpone, beat the mascarpone, lime juice, zest and icing sugar until smooth
11 Whisk the cream until ribbon stage Gust holds itself
12 Gently fold the whipping cream into the mascarpone
13 Finally, to create your dish, placed the glazed peach into the centre of a bowl
14 Pour over 2 spoonfuls of champagne peach liquor
15 Scatter the berries around the peach
16 Garnish with flowers and herbs from the garden (or mint)
17 Spoon the cream "Roche" on the side of the bowl