Food_amp_amp_Travel_Arabia_Vol3_I7_I8_2016_vk_com_ENGLISHMAGAZINES

RECIPES
Peach Melba
SERVES 6
This will make more than 6 scoops
of ice cream so store what’s left
in the freezer to serve another day
with a redcurrant and raspberry
compote. This uses freeze-dried
raspberries, available at Whole
Foods Market, Waitrose and
sous-chef.co.uk
For the ice cream
300ml double cream
100g white vanilla-flavoured
chocolate, broken into
small pieces
700g ripe peaches
100g caster sugar
juice of 1 lemon
2tbsp peach schnapps
For the raspberry brittle
125g caster sugar
1tsp freeze-dried raspberries,
crushed a little more
125g fresh raspberries
2tsp icing sugar
6 poached peach halves
(see left)
To make the ice cream, heat
the cream in a small pan over a
medium heat and when bubbles
begin to appear around the
edges, turn off the heat and add
the broken chocolate. Stir well to
melt and transfer to a small
bowl to cool.
Cut a cross in the base of each
peach and put in a large bowl.
Pour over enough boiling water
to cover and leave for 6 minutes.
Strain through a colander and put
into cold water. The skins can then
be removed easily.
Put the sugar, lemon juice
and 2 tablespoons of water into
a medium pan over a low heat
to dissolve the sugar. When the
mixture becomes a clear syrup,
slice the peaches from their
stones, add to the syrup and
gently simmer for 9 minutes until
a froth forms. Tip them into a cold
bowl and place in a larger bowl of
cold water for about 10 minutes
to help them cool down quickly
so they don’t discolour. Put in a
blender and process to a purée
in two batches. Add the peach
schnapps and chocolate and
cream mixture to the purée. Churn
in an ice cream machine following
manufacturer’s instructions and
then transfer to a freezer-proof
container. Cover and freeze for a
minimum of 6 hours.
To make the brittle, line a baking
tray with foil. Put the sugar in a
medium pan with 5 tablespoons
of boiling water and let it dissolve.
Bring to a gentle boil until it turns a
pale caramel colour. Scatter in the
dried raspberry pieces and swirl to
distribute them evenly. Pour on to
the baking tray and tip the sheet
so that it covers evenly and thinly.
Leave to cool completely before
breaking into shards.
Roughly crush the raspberries
and icing sugar together with a
fork and chill until needed.
If the ice cream is very hard,
take off the lid and put in the
fridge for about 10 minutes until
it scoops easily. Scoop on to
serving plates and arrange a
poached peach half next to it
and spoon over some crushed
raspberry mixture and top with a
few shards of brittle.
Peach and rosewater
galettes
MAKES 6-8
Make a 6.5cm cardboard circle to
use as a guide to create perfect
pastry galettes. Bear in mind that
when these galettes are cold the
pastry looses its golden colour.
50g butter, softened at room
temperature
65g caster sugar
1tbsp rosewater
1 egg
50g ground almonds
2tsp plain flour
500g ready-made puff pastry
4 peaches
icing sugar, sifted for dusting
To make the frangipane, place the
softened butter in a bowl and add
the sugar and rosewater. With a
wooden spoon, make a smooth
paste and add the egg. Whisk
vigorously to remove any lumps
then stir in the ground almonds
and flour until smooth. Place in the
fridge to chill.
Roll out the puff pastry on a
clean work surface, cut around the
cardboard template then press a
5.5cm pastry cutter into the pastry
(not quite all the way through).
Put them on a large baking tray
and place in the fridge to chill until
ready to use.
Preheat the oven to 220C/
425F/Gas 7. Cut each peach
into 8 wedges. Spoon about 2
teaspoons of frangipane on to the
inner circle of each piece of pastry
and add 4 peach slices leaning
against each other. Dust the
tops with a little icing sugar and
cook until the pastry is risen and
golden, about 20-25 minutes.
Serve warm or cold dusted
with a little more icing sugar and
whipped cream.
FOOD & TRAVEL ARABIA 89