Ingredients
| SHORTBREAD | |
| 200g Italian ‘00’ flour | |
| 100g unsalted butter | |
| 50g caster sugar | |
| 2 teaspoons fresh lavender, finely chopped, plus extra to decorate | |
| PEACHES | |
| 450ml rosé wine | |
| 120g caster sugar | |
| 3 strips unwaxed orange zest | |
| 1 strip of unwaxed lemon zest | |
| 1 vanilla pod, halved lengthways | |
| 6 peaches, halved and stoned | |
| 100g raspberries |
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Instructions
| 1. | For the shortbread, mix all the ingredients together by hand until the mixture looks like breadcrumbs. |
| 2. | Line a 38cm x 25cm baking pan with baking parchment and press the mixture into the pan. Chill in the fridge for 20 minutes. |
| 3. | Preheat the oven to 170°C/150°C fan, then bake in the preheated oven for 20 minutes until golden. |
| 4. | Sprinkle with more sugar and lavender. |
| 5. | Cut the shortbread into triangles while still warm and place on a wire rack to cool. |
| 6. | Place the wine, sugar, orange and lemon zests, vanilla and 150ml water in a wide sauté pan. |
| 7. | Bring to a simmer to dissolve the sugar. |
| 8. | Add the peach halves and simmer for 15 minutes until soft. |
| 9. | Transfer the peaches to a heatproof bowl and remove the zests. |
| 10. | Bring the syrup up to the boil and reduce until thickened. This will take about 20 minutes. |
| 11. | Return the peaches to the syrup, add the raspberries and leave to cool and infuse. |
| 12. | Serve with the shortbread. |
An extract from Cucina
del Veneto by Ursula
Ferrigno, published
by Ryland Peters &
Small. Photography
by Clare Winfield ©
Ryland Peters & Small.
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