You'll need to make the jelly at least a day ahead.
- 8 rib pork rack, frenched (see note) (about 2.6kg)
- 1 tbsp olive oil
Peach and rosemary jelly
- 700 gm peaches, halved, stones removed, coarsely chopped (about 7)
- 2 green apples (such as Granny Smith), coarsely chopped
- 80 ml lemon juice (about 3 lemons), seeds reserved (1/3 cup)
- 440 gm white sugar ( 2 cups)
- 3 sprigs of rosemary
- 1For 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.
- 2Preheat 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.
Drink Suggestion: Spicy, cool-climate shiraz. Drink suggestion by Max Allen
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