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. www.elementsgla.
com Instagram @elementsgla X @elementsgla Facebook /elementsgla Gary Townsend is the head chef and owner of Elements, Bearsden, Glasgow.
