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Poached white peaches with rose jelly and vanilla cream

Australian Gourmet Traveller recipe for Poached white peaches with rose jelly and vanilla cream

By Rodney Dunn
  • Serves 6
  • 20 mins preparation
  • 35 mins cooking plus cooling, setting
Poached white peaches with rose jelly and vanilla cream
Poached white peaches with rose jelly and vanilla cream

There's a touch of romance about this dessert. Perhaps it's the roses, perhaps it's the white peaches, but whatever it is, this is one to make for your sweetheart. You'll need to begin this recipe a day ahead.

Ingredients

  • 1.5 litres sparkling white wine
  • 295 gm caster sugar (1⅓ cups)
  • of fresh organic rose petals, plus extra to serve, Handful
  • 6 firm ripe white peaches
  • 2 tsp rosewater
Vanilla cream
  • 450 ml pouring cream
  • 35 gm caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 1½ titanium-strength gelatine leaves, softened in cold water for 5 minutes
Rose jelly
  • 1½ titanium-strength gelatine leaves, softened in cold water for 5 minutes
  • 1 tbsp rosewater, or to taste

Method

Main
  • 1
    Stir sparkling wine, sugar and rose petals in a large saucepan over low heat until sugar dissolves, add peaches and poach, without boiling, until tender (25-30 minutes). Add rosewater, stir to combine, then cool peaches in poaching liquid to room temperature. Peel peaches (discard skin) and refrigerate in liquid until required.
  • 2
    Meanwhile, for vanilla cream, bring cream, sugar, vanilla bean and vanilla seeds to the simmer in a saucepan over medium-high heat. Squeeze excess water from gelatine, add to cream mixture, stir to dissolve, pour into a container, cover and refrigerate to set (overnight).
  • 3
    For rose jelly, transfer 450ml peach poaching liquid to a saucepan and warm over low heat. Squeeze excess water from gelatine, add to peach liquid and stir to dissolve, stir in rosewater, pour into a container and refrigerate to set (overnight).
  • 4
    Place peaches in serving bowls, drizzle with a little poaching liquid, scatter with extra rose petals and serve with quenelles of vanilla cream and rose jelly.

Notes

This recipe is from the February 2012 issue of .

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  • Author: Rodney Dunn