Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Standing pork roast with peach and rosemary jelly


You'll need to make the jelly at least a day ahead.

You'll need

8 (about 2.6kg) rib pork rack, frenched (see note) 1 tbsp olive oil   Peach and rosemary jelly 700 gm (about 7) peaches, halved, stones removed, coarsely chopped 2 green apples (such as Granny Smith), coarsely chopped 80 ml (1/3 cup) lemon juice (about 3 lemons), seeds reserved 440 gm ( 2 cups) white sugar 3 sprigs of rosemary

Method

  • 01
  • For peach and rosemary jelly, combine peach, apple, lemon juice, lemon seeds and 2 litres of water in a large saucepan and simmer over low-medium heat, stirring occasionally, for 1 hour. Strain through a sieve double-lined with muslin into a large bowl. You will need 1 litre of liquid. Discard pulp. Combine liquid and sugar in a large saucepan and stir over low heat for 5 minutes or until sugar dissolves. Increase heat to medium and simmer for 1 hour or until jelly reaches setting point. To test, place 1 tsp of jelly on a cold saucer in the freezer for 2 minutes until cold, push with a fingertip and if it wrinkles it is ready. Remove jelly from heat and stand for 10 minutes, then skim scum from surface. Add rosemary sprigs and ladle into clean dry jars. Seal and invert for 2 minutes, then turn jars upright and set aside to cool completely. Makes about 2 cups. Store in the refrigerator for up to 3 weeks or until needed.
  • 02
  • Preheat oven to 240C. Using a sharp knife, score pork skin at 5mm intervals, rub with olive oil and season generously with sea salt and freshly ground black pepper. Place pork into a roasting pan, roast for 40 minutes, then reduce heat to 180C and cook for another 40 minutes. Remove from oven, cover loosely with foil and stand for 10 minutes. To serve, carve pork into cutlets and serve with peach and rosemary jelly passed separately.

Note A Frenched rib pork rack has the fat trimmed and bones cleaned. Ask your butcher to do this.


At A Glance

  • Serves 8 people
Signature
Drink

It's a rum business when the classic fizz gets the Crusta treatment.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Spicy, cool-climate shiraz.

Featured in

Dec 2006

You might also like...

A culinary Tour de France

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

Beef cheek recipes

recipes

Baked swordfish with fennel, lemons and capers (Pesce spada al forno)

Pan-fried John Dory agrodolce with endive and goat’s cheese

recipes

Sweet and sour tuna (Tonno agrodolce)

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.