Just peachy: Jan 2013 cover recipes

by Fiona Smith | Cuisine issue #156
Pictured above from top: Peach ice-cream, Left: Peach melba with mascarpone, Right: Grilled peaches. The recipe for the peach pie (pictured bottom) features in issue 156, summer 2013.

Peach ice-cream
Makes 1 litre
6 large peaches
1/2 cup caster sugar, plus 2 tablespoons extra
1 tablespoon lemon juice
1 cup cream
1 cup milk
4 egg yolks
1/2 teaspoon vanilla extract

Peel the peaches and cut into small chunks (reserve any juices). Put in a saucepan with the 2 tablespoons sugar and the lemon juice then cook over medium heat for 5 minutes, stirring occasionally. Set aside to cool.

Combine the remaining 1/2 cup sugar, cream and milk in a clean saucepan. Heat until just before boiling point.
Whisk the egg yolks and vanilla together in a bowl. Continue to whisk while slowly pouring in the hot cream mixture in a steady stream. Return the mix to the saucepan and continue to heat gently, stirring constantly until the mixture thickens. Remove from the heat and strain then stir in the reserved juices from peeling the peaches. Refrigerate until very cold.

Transfer the mixture to an ice-cream maker and churn according to the manufacturer's instructions. Remove from the ice-cream maker and stir in the peach mix then freeze until set.

Peach melba with mascarpone
Serves 8

1@1/2 cups sugar
1 vanilla bean, split lengthwise
4 large peaches, ripe but firm
3 cups raspberries (fresh or frozen)
1 tablespoon lemon juice
150g mascarpone

Put the sugar, vanilla bean and 2 cups water in a saucepan. Bring to the boil then reduce the heat to a simmer.
Cut the peaches in half and remove the stones if they will come out easily – if not, don’t worry, you can remove them later. Add the peach halves to the syrup and simmer for about 4-5 minutes or until tender when pierced with a knife. Move the peaches around so that they cook evenly.

Remove the peaches from the syrup (reserve the syrup). Peel them and remove any remaining stones then set aside to cool.

You can make these in advance and store them in the cold syrup in the fridge.

To make the raspberry sauce, put the raspberries in a saucepan with the lemon juice and 1/4 cup of the reserved poaching syrup (if using fresh raspberries, also add a tablespoon of water). Heat gently until the raspberries break down. Strain the sauce through a sieve, pressing with a spoon to extract all the juices.

To serve, fill the base of each bowl with raspberry sauce then top with a poached peach half and a large spoonful of mascarpone.

Grilled peaches
Serves 4

2 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
4 peaches
cream, ice-cream, creme fraiche or mascarpone to serve

Put the butter, brown sugar and cinnamon in a small saucepan and heat gently until melted and combined.
Halve the peaches and remove the stones. Brush the cut sides with the butter sugar mix.

Heat a chargrill pan until hot then grill the peaches until caramelised.

Serve with cream.

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