Lazy Sunday Club

View Original

Peaches in rosé-thyme syrup with creme fraîche

Nab the last of the peaches now (sob); we mean, how much of a bugger is it when they march out of season? Not. Particularly. Peachy. As a parting shot to stone fruit lusciousness, whaddabout making this super-simple peach number, where the fruit is cooked in rosé and thyme syrup, then served with creme fraiche (or sour cream, whipped cream, custard or ice-cream)? Clingstone peaches need not apply, BTW. The technique here is poaching and it’s not hard to do, but take care to keep the fruit at a very gentle simmer or it can turn to unattractive mush. No presh. 

SERVES 4

750ml (3 cups) rosé wine

110g (½ cup) caster sugar

half a vanilla pod, split

5 sprigs fresh thyme

2 large yellow-fleshed clingstone peaches

crème fraîche or sour cream, to serve

Combine the rose and sugar in a medium saucepan. Scrape the seeds from the vanilla pod then add the seeds, pod and thyme to the wine mixture. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. 

Meanwhile, cut the peaches in half, remove the stones, then add the peaches to the syrup. Bring the liquid to a gentle simmer, then cook over low heat for about 25 minutes or until the peaches are tender but still holding their shape. Using a slotted spoon, remove them from the syrup and set aside.

Increase the heat to medium-high, then boil the syrup for about 8 minutes or until it is reduced by about half. Cool.  

Serve the peach halves with syrup spooned over and with the crème fraîche passed separately.

See this content in the original post

COCKTAIL OF THE MONTH

MALFY CINQUE TERRE - RECIPE


See this gallery in the original post