Poached Peaches with Amaretto Cream

Ingredients

Poached Peaches:

• 300ml Michel Chapoutier Muscat de Beaumes De Venise sweet white wine
• 3 tbsps honey
• ½ vanilla bean spilit down the centre, or ½ tsp vanilla bean paste
• 4 ripe yellow peaches

Amaretto Cream:

• 200ml whipping cream
• 20gm sifted icing sugar
• 2 tbsps amaretto

Toppings:

• 5 amaretti biscuits
• 2 tbsps toasted flaked almonds

Method

Poached Peaches:

1. Place wine, honey, vanilla and 150ml of water in a pan that is just large enough to hold the peaches.
2. Bring it to a simmer over low heat and stir continuously to dissolve the honey.
3. Place peaches into the pan and ensure the syrup covers the fruit completely. Cook gently for approximately 6 mins or until they are only just soft when pierced with a skewer.
4. Remove pan from heat and leave peaches to cool in the syrup.
5. Strain about 300ml of poaching liquid into a separate pan and simmer until liquid is reduced to half or until syrupy.

Amaretto Cream:

1. Whisk the whipping cream and icing sugar until soft peaks form.
2. Pour amaretto into cream slowly whilst whisking. Mixed well. Place the mixture into the fridge until needed.
3. Do not keep mixture for too long or the cream will not stay firm.

To serve:

Place amaretti biscuits in a food processor and blend to make crumbs. Remove peaches from liquid and gently peel away the skins. Cut peaches into half and remove the seeds. Place 2 peach halves onto each serving place and spoon some reduced syrup over the top. Neatly spoon amaretto cream into the centre of each peach half and sprinkle with amaretti crumbs with toasted almond flakes to finish.

Recipe is contributed by Chef Claudia Kelly