At the height of summer, there is no better pudding than soft fruit served as simply as possible, perhaps with a very light sprinkle of sugar and some cream. The combination of juicy peaches and fresh mint is simply delicious.
Extracted from Daylesford Living: Inspired by Nature by Carole Bamford.
Serves 4-6
Place the peaches in a heavy-bottomed pan, big enough to accommodate them in a single layer.
Add the sugar, then add the lemon juice and zest and the vanilla extract. Cover with water and place a plate on top to submerge the peaches. Place over a low–medium heat and slowly bring to a simmer.
Poach until the peaches are just tender, about 10–12 minutes but keep checking them. Remove from the poaching liquor and leave to cool. Pass the poaching liquor through a fine sieve, then transfer it to a small pan and bubble to reduce the liquid to a syrup. Peel the peaches if you wish, then cut in half and remove the stone.
Gently fold the curd through the mascarpone (don’t over-mix).
Lightly dust the peach halves with a little icing sugar, then put them on to the griddle for 1–2 minutes, until charred but not burned. Divide the mascarpone between serving plates and set either two or three peach halves on top. Drizzle with a little of the poaching syrup and decorate with fresh mint.
For Ben Cobb, a move to the Cotswolds was never part of the original plan, but it quickly became one of the best decisions he’s ever made.
Daylesford and Cotswolds Distillery are longstanding neighbours and partners, set just 12 miles apart in the north of the Cotswolds. This year, our relationship has culminated in something very special for both teams: the creation of two limited-edition single-cask whiskies…...
