Poached peaches, pinot jelly and elderflower cream
Tinned peaches and jelly (from the packet) for dessert was a staple for me when I was growing up. One of the great things about training as a chef was learning to work with gelatine and make real jellies, with all sorts of fantastic flavours. At this time of year fresh white peaches look stunning as a dessert centrepiece and taste amazing, especially when they’re poached in wine. This fragrant cooking syrup is used again to make a peach-flavoured pinot gris jelly — a taste experience completely different to those childhood memories.
- In a small saucepan gently bring to the boil the wine, sugar and water.
- Peel strips of orange zest and add to the saucepan with the peaches.
- Simmer peaches for 30 minutes or until they are soft. Remove and allow to cool.
- Soak gelatine leaves in cold water for 2 minutes, squeeze out excess water then mix with 500ml of hot pinot gris syrup.
- Allow to cool then pour jelly mix into a small plastic container. Place in the fridge to set.
- Mix elderflower cordial with cream.
- Peel the skin off the peaches. Arrange peaches in a glass bowl. Dice the jelly and spoon jelly into the bowl. Serve with a spoonful of elderflower cream and garnish with poached orange zest.
More peach recipes from Geoff Scott