Tag: peaches

Dessert · Fruit

Peach, rosemary and lime galette

Belinda

A beautiful, easy recipe from Yotam Ottolenghi

This makes good use of firm, not-so-ripe peaches. By macerating them in sugar and lime juice, you not only soften the fruit, but you also make a beautiful syrup to pour over the dish at the end. Rosemary, which I’ve used both in this dish and in the shrub, is a fantastic match for peach. It’s a combination I discovered only recently, and now I can’t get enough of it.

Serves 4 generously

2 limes – 1 peeled in 7 long strips, the other grated, to get 1 tsp, then both juiced, to get 1½ tbsp
80g caster sugar
2 large firm peaches, stoned and cut into 0.5cm-thick slices (300g net weight)
2 large sprigs rosemary, plus ½ tbsp picked leaves
150g creme fraiche
Plain flour, for dusting
200g all-butter puff pastry
10g unsalted butter, cut into 1cm pieces
1 large egg, beaten
¼ tsp cornstarch (cornflour)

Heat the oven to 180C/350F/gas mark 4.

Mix the lime juice with 60g sugar in a large bowl, add the peaches, strips of lime skin and rosemary sprigs. Stir and set aside to macerate for at least 40 minutes, and up to a couple of hours. Strain the peaches through a sieve set over a small saucepan, and discard the rosemary and lime peel: you should end up with about 60ml peach syrup.

Mix the grated zest and a teaspoon of sugar into the creme fraiche and refrigerate until ready to serve.

On a lightly floured work surface, roll out the pastry into a 26cm-wide circle just under 0.5cm thick, then transfer to a baking tray lined with greaseproof paper.

Arrange the strained peaches haphazardly in the middle of the pastry, leaving a clear 6cm border all around the edge, then fold this outer 6cm rim up and over the peaches. Dot the butter over the exposed peaches, then brush the pastry all over with beaten egg. Sprinkle the remaining tablespoon of sugar evenly over the pastry and bake for 20 minutes, until it’s golden and the filling is beginning to bubble.

While the galette is baking, whisk the cornflour into the reserved peach syrup. Simmer over a medium-high heat until it thickens to the consistency of honey (about two minutes), then pour over the peaches. Sprinkle the rosemary leaves on top and return the galette to the oven for 15 minutes, until the pastry is golden-brown and the filling bubbling.

Leave to cool slightly, then serve with a bowl of the lime creme fraiche on the side.

Dessert · Fruit

Peach, rosemary & lime galette

Belinda

Recipe c/o Yotam Ottolenghi
“This makes good use of firm, not-so-ripe peaches. By macerating them in sugar and lime juice, you not only soften the fruit, but you also make a beautiful syrup to pour over the dish at the end. Rosemary is a fantastic match for peach, it’s a combination I discovered only recently, and now I can’t get enough of it.”

Serves 4 generously

2 limes – 1 peeled in 7 long strips, the other grated, to get 1 tsp, then both juiced, to get 1½ tbsp
80g caster sugar
2 large firm peaches, stoned and cut into 0.5cm-thick slices (300g net weight)
2 large sprigs rosemary, plus ½ tbsp picked leaves
150g creme fraiche
Plain flour, for dusting
200g all-butter puff pastry
10g unsalted butter, cut into 1cm pieces
1 egg, beaten
¼ tsp cornflour

Heat the oven to 180C/350F/gas mark 4.

Mix the lime juice with 60g sugar in a large bowl, add the peaches, strips of lime skin and rosemary sprigs. Stir and set aside to macerate for at least 40 minutes, and up to a couple of hours. Strain the peaches through a sieve set over a small saucepan, and discard the rosemary and lime peel: you should end up with about 60ml peach syrup.

Mix the grated zest and a teaspoon of sugar into the creme fraiche and refrigerate until ready to serve.

On a lightly floured work surface, roll out the pastry into a 26cm-wide circle just under 0.5cm thick, then transfer to a baking tray lined with greaseproof paper.

Arrange the strained peaches haphazardly in the middle of the pastry, leaving a clear 6cm border all around the edge, then fold this outer 6cm rim up and over the peaches. Dot the butter over the exposed peaches, then brush the pastry all over with beaten egg. Sprinkle the remaining tablespoon of sugar evenly over the pastry and bake for 20 minutes, until it’s golden and the filling is beginning to bubble.

While the galette is baking, whisk the cornflour into the reserved peach syrup. Simmer over a medium-high heat until it thickens to the consistency of honey (about two minutes), then pour over the peaches. Sprinkle the rosemary leaves on top and return the galette to the oven for 15 minutes, until the pastry is golden-brown and the filling bubbling.

Leave to cool slightly, then serve with a bowl of the lime creme fraiche on the side.

Dessert · Do-ahead · Fruit · Icecream

Fresh peach ice cream

Belinda2 Comments

This homemade peach ice cream is so rich and creamy with a delicious fresh peach taste throughout. Its so easy to make, and has the perfect taste of summer in every bite.
The ice cream is ever so slightly, a light yellow color – kind of what you’d expect from an old fashioned vanilla ice cream. If you want it more of a peachy color you can add a couple drops of orange or yellow food coloring (or a drop or two of each) to the ice cream mix before churning to give it a little more color.

2 cups chopped peaches (skin removed)
1 1/4 cups sugar (divided)
2 cups heavy cream
1 cup whole milk
1/2 tsp vanilla extract

Mix the chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to sit for about 30 minutes so the peach pieces release their juices.
Blend the peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
In a large bowl combine the peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. Allow to run according to the manufactures instructions (Mine is about 25-30 minutes.)
Transfer to a container and place in the freezer for 6 hours up to overnight.
Scoop and serve.

Appetizer Vegetarian · Fruit · Gluten Free

Halloumi with peach and honey salsa

Belinda

Recipe by Rosie Birkett
Halloumi cheese with a simple honey, oregano and olive oil dressing is divine and with the addition of the peaches, is an addictive combination of crusty, salty fried cheese and the sweet, floral honey and sweet, juicy peaches.

Serves
2-4 as a starter

¼ red onion or ½ shallot, finely diced
Juice of ½ lime
3 tbsp extra virgin olive oil
1.5 fl oz(50ml) runny blossom honey
2 peaches
½ green jalapeño chili, deseeded and sliced
1 tsp dried oregano or mint
A handful of basil leaves, roughly chopped
2 blocks of halloumi cheese, thickly sliced
Fresh oregano leaves, to garnish
Bread, to serve

Put the onion or shallot in a bowl, squeeze over the lime juice and add a pinch of salt. Allow to steep for 10 min, then whisk in the olive oil and honey.

Halve and pit the peaches, then peel and chop into cubes. Slide into the bowl with the onion, add the chili, dried herbs and fresh basil and gently stir to combine. Allow to steep while you cook the halloumi.

Heat a heavy-bottomed frying pan, cast-iron skillet or griddle pan over a medium-high heat with a lick of olive oil. Fry your halloumi slices for a few minutes on each side, being careful not to turn them over until a golden crust has formed. Once crusty but still gooey and soft inside, remove to a warm plate and spoon over the peach salsa.
Garnish with fresh herbs and serve with bread for dipping.

Asian flavors · Fruit · Gluten Free · Poultry

Gingery Grilled Chicken Thighs With Charred Peaches

Belinda

Coated in a balsamic vinegar glaze that’s spiked with ginger, garlic and soy sauce, these chicken thighs are sweet-tart and irresistibly sticky. They’re served with grilled thyme and honey butter-basted peaches, which become soft and wonderfully jammy on the fire. The yogurt is optional. It adds a cool and creamy counterpart to the char and smoke, but the dish is just as satisfying without it.

Recipe by Melissa Clark for the New York Times

Serves 4-6

FOR THE CHICKEN:
5 tbsp balsamic vinegar (preferably the good, syrupy kind)
2 tbsp finely grated fresh ginger and any ginger juice from a 2-inch piece
Kosher salt
2 ½ lbs boneless, skinless chicken thighs
8 fresh thyme sprigs, or 4 fresh rosemary sprigs
3 garlic cloves, finely grated or mashed to a paste
2 tbsp soy sauce
1 tsp fresh lime juice, plus more as needed
Olive oil, for brushing
Plain whole-milk yogurt, for serving (optional)
3 scallions, white and green parts, thinly sliced (optional)
Handful of torn fresh basil (optional)

FOR THE PEACHES:
2 tbsp unsalted butter, melted
1 tbsp chopped fresh thyme, or 2 tsp chopped fresh rosemary
1 tsp honey
3 to 4 ripe peaches or nectarines, halved and pitted
Flaky sea salt

Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom.
Save remaining balsamic for serving.)
Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice.
Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.

Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.

Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side.
You’ll know they are done when the skin curls back and the flesh starts to melt.
Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
If there’s room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.

Transfer chicken to a platter or serving plates, along with the peaches.

Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.

Dairy-free · Dessert · Gluten Free · Nuts · Whole30 compliant

Paleo grilled peaches with coconut cream

Belinda

I scraped my bowl clean. It reminded me of peach cobbler without the crust. Even simple desserts can pack a lot of flavor.

These very low calorie, sugar-free grilled peaches are delicious topped with coconut cream for some added sweetness, with a sprinkle of cinnamon and nuts. They have a bright flavor for a refreshing end to a meal.

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Serves 1

3 medium ripe peaches, cut in half with pit removed
1 tsp good vanilla essence
1 can coconut milk, refrigerated
1/4 cup chopped walnuts
Cinnamon (to taste)

Place the peaches on the grill with the cut side down first. Grill on medium-low heat until soft, about 3-5 minutes on each side.

Scoop the cream off the top of the can of chilled coconut milk. Whip together the coconut cream and vanilla with handheld mixer.
Drizzle over each peach.
Top with cinnamon and chopped walnuts to garnish.

Appetizers · Salad

Peach, crispy prosciutto, olive and mozzarella salad

Belinda

During the long, hot Southern Californian summer months, there is nothing nicer than having a light and interesting salad like this.

 

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Serves 4

* You can prepare the dressing 3 – 4 days in advance and keep in a sealed container in the fridge

1 tbsp butter
3 ripe peaches, quartered
A few fresh rosemary sprigs
3-4 oz thin prosciutto slices
4 red chicory, leaves separated
5 oz green olives, preferably pitted
2 x large buffalo mozzarella balls, torn

For the vinaigrette
1 small shallot, finely sliced into rings
2 tbsp sherry vinegar
2 tbsp superfine sugar (caster)
2 tsp wholegrain mustard
Small handful fresh dill, chopped
6 tbsp extra virgin olive oil
Sourdough bread to serve

In a large frying pan, melt the butter over medium-high heat. When it starts to foam, add the peach quarters and rosemary, then fry for 5-8 minutes until the peaches start to color and soften.  Season lightly with salt, then transfer to a large salad platter.

Return the pan to the heat and add the prosciutto slices and fry for 5 minutes until crisp and golden. Remove to some kitchen towel. (Alternatively, you can roast the prosciutto slices on a baking tray at 400 F for about 10 minutes until crispy)

For the vinaigrette, put the shallot, vinegar, sugar, mustard and dill in a small pitcher and whisk. Slowly whisk in the oil, then season to taste with salt and pepper

Add the chicory, olives, mozzarella and broken-up prosciutto slices to the peaches, drizzle over the dressing and gently toss.