Peaches are at their best right now; during the height of summer, they are perfect. This recipe elevates the peach into a dessert that will impress friends at a dinner party but won’t have you slogging in the kitchen. Be mindful not to overcook your peaches.
Serves 2-4 Ingredients:
4 x peaches – cut into quarters
4 x sprigs of rosemary – 2 x finely chopped
100ml maple syrup
250ml double cream – whipped
50g icing sugar
1 vanilla pod split
100g Butter
Method:
Pre heat oven to 180c/ gas mark 4
First cut the peaches in half and remove the stone. In a medium sized frying pan melt the butter and maple syrup. Place the peaches into the pan and cook these on a medium heat until they start to colour. Add the vanilla seeds and pod along with 2 sprigs of rosemary and place in the oven for around 5-10 minutes until they are soft and caramelised.
In a large mixing bowl whisk the cream, icing sugar and chopped rosemary and bring to a soft peak.
Remove the peaches from the oven, spoon over some of the sauce to glaze the peaches. Make sure that you serve them with a generous serving of the cream.
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Gary Townsend is the head chef and owner of Elements, Bearsden, Glasgow
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