Ingredients
| SHERBET | |
| 500ml fresh orange juice | |
| 200g caster sugar | |
| 300ml double cream | |
| 1 teaspoon vanilla bean paste | |
| 150ml full-fat milk | |
| PEACHES | |
| 25g unsalted butter | |
| 2 tablespoons caster sugar | |
| 2 tablespoons honey | |
| 3 rosemary sprigs, leaves picked | |
| 6 ripe peaches, stoned and sliced into wedges |
I think the first time I combined peaches with rosemary was at a friend’s house in Provence. We were staying in a lovely cottage overlooking the Mediterranean Sea, where the rosemary was growing plentifully, and we’d found some of the juiciest peaches ever in the local farmers’ market. Our dear friend was hosting a party and I offered to do the cooking with our friend Mark Hix, who was staying there too. Mark created a lovely Moroccan-style dish and, along with some other things, I conjured up a tasty summer salad that combined roast peaches, rosemary and fresh goat’s cheese, garnished with lavender flowers and drizzled with good honey. This combination is a firm favourite now: it’s like summer on a plate. Here, I’ve used the same flavours to create a fresh and flavourful dessert, pairing the rosemary and peaches with a creamy orange sherbet.
View the recipe collection here
Instructions
| 1. | Begin by making the sherbet. Mix the orange juice with 75g of the sugar and set aside. |
| 2. | Whip the cream with the vanilla bean paste and the rest of the sugar until it holds its shape. |
| 3. | Stir the milk into the orange juice, then pour this mixture into the beaten cream and mix well until smooth. |
| 4. | Chill overnight, then churn in an ice-cream maker until set. Scoop into a tub and freeze. |
| 5. | To prepare the peaches, melt the butter in a saucepan over a low heat and add the sugar, honey and rosemary. |
| 6. | Cook slowly until the sugar melts, then add the peaches. |
| 7. | Increase the heat to medium-high and bubble until the peaches are golden and caramelised. |
| 8. | If the syrup starts to crystallise, you can add a little more honey and a tiny splash of water. |
| 9. | Serve the caramelised peaches with the sherbet. |
This is an edited
extract from The
Spanish Home Kitchen
by José Pizarro,
published by Hardie
Grant Books in 2022,
RRP $55. Available
in stores nationally.
Photography by
Emma Lee.