Peaches With Speck And Orange Blossom Recipes

ROAST PISTACHIO-STUFFED PEACHES WITH ORANGE BLOSSOM CREAM

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the peach halves in a gratin dish in a single layer without too much space around them (otherwise the apple juice will simply reduce and burn).
• Crush the pistachios roughly using a pestle and mortar, then mix in the lemon zest, sugar, egg and 1 tsp orange blossom water. Fill the cavity of each peach with this stuffing, mounding it over the top if you have too much.
• Mix the apple juice with the rest of the orange blossom water and pour it around the peaches. Bake for 30-45 mins, depending on ripeness. The peaches should be tender and slightly caramelised on the top.
• Whip the cream until it holds its shape, then add the orange zest and sugar, and taste for sweetness. Stir in 1/2 tsp of the orange blossom water and taste. Add more if you like, but be careful not to make the cream too perfumed.
• Serve the peaches at room temperature, with a little icing sugar sifted on top, some of the cooking juices spooned around and the cream on the side.

PEACHES WITH SPECK AND ORANGE BLOSSOM

Steps:

• Cut the peaches in half and remove the stones. Slice each half into 3 wedges, place in a bowl with the olive oil and some salt and pepper. Toss well to coat.
• Place the peaches on a well heated grill pan and grill for a minutes on each side. Remove from the pan and let cool.
• Place all of the dressing ingredients, apart from the oil, in a bowl and whisk to combine. Trickle the oil in slowly while you whisk to get a thick dressing. Season with salt and pepper to taste.
• On a serving platter, arrange layers of peach, endive, watercress, chard and speck. Spoon enough dressing over top to coat the salad without drenching it.

GRILLED RUM PEACHES WITH MASCARPONE CHEESE & ORANGE BLOSSOM

Steps:

• Combine all ingredients for the rum marinade in a stove-top pan on medium high heat. Reduce heat and let simmer for 7-8 minutes, stirring occasionally. Remove from heat and let cool.
• Prepare peaches by cutting them in half and removing the pits. Place the peaches in a glass dish top with rum marinade. Marinate for 30 minutes to 4 hours.
• Grill, cut side down for 3-4 minutes, then flip for another 5 minutes. Remove from grill and top with mascarpone cheese and drizzle with honey! Viola!