Chefs' Recipes

Emma McCaskill’s white peaches with rosewater, honey and fromage blanc

The sweet flesh of ripe peaches takes centre-stage in this simple recipe.
White peaches with rosewater, honey and fromage blancAndrew Finlayson


Vanilla fromage blanc


1.For vanilla fromage blanc, whisk half the cream to soft peaks and refrigerate until required. In a saucepan, bring remaining cream, sugar and vanilla bean and seeds to a simmer, stirring to dissolve sugar. Squeeze water from gelatine and whisk into hot cream (1-2 minutes). Cool to room temperature over a bowl of iced water (be careful not to chill it or it will begin to set). Remove vanilla bean, whisk in fromage blanc until smooth, then fold in whipped cream and refrigerate until softly set (30 minutes).
2.Combine sugar, rosewater and 1 litre of water in a saucepan that will fit the peaches snugly and bring to the boil. Add peaches and blanch until skins split (10-30 seconds, depending on the ripeness of the peaches). Remove peaches with a slotted spoon and refresh in iced water. Peel, then cut peaches in half and carefully remove stones.
3.Serve peaches topped with fromage blanc, a little syrup and a drizzle of honey.

Orange-blossom honey is available from select supermarkets. Fromage blanc is available from select delicatessens.


Related stories