Perfect match: stone fruit salad with botrytis semillon


  • Serves 8 people

  • 150 ml dessert wine
  • 75 gm (1/3 cup) caster sugar
  • 5 each peaches and nectarines, halved, stones removed, cut into wedges
  • To serve: mint
  • Peach and buttermilk ice-cream
  • 2 yellow peaches, coarsely chopped
  • 40 ml dessert wine
  • 140 gm caster sugar
  • 250 ml (1 cup) thickened cream
  • 2 tbsp liquid glucose
  • 1 vanilla bean, split and seeds scraped
  • Finely grated rind of ½ lemon
  • 6 egg yolks
  • 300 ml buttermilk
01   For peach and buttermilk ice-cream, preheat oven to 180C. Toss peaches, dessert wine and 2 tbsp sugar in a small bowl to combine, then spread on an oven tray and roast until peaches are tender (15-20 minutes). Transfer to a food processor and process until smooth, cool, then refrigerate until required. Meanwhile, bring cream, glucose, vanilla bean and seeds and lemon rind just to the simmer in a saucepan over medium heat, then remove from heat and set aside to infuse (30 minutes). Whisk yolks and remaining sugar in a heatproof bowl until pale (3-5 minutes). Return cream mixture to heat and bring to just below the boil, then, whisking continuously, add cream mixture to yolk mixture in a thin, steady stream. Transfer to a clean saucepan and stir continuously over low-medium heat until mixture coats the back of a spoon thickly (7-10 minutes). Strain though a fine sieve and refrigerate until cold (1 hour). Stir in buttermilk and freeze in an ice-cream machine, then fold through peach purée to form a ripple effect and freeze until firm.
02   Meanwhile, stir dessert wine and sugar in a small saucepan over low heat until sugar dissolves, simmer until syrupy (7-10 minutes), set aside to cool.
03   Combine stone fruit in a large bowl, drizzle over syrup, toss to combine, scatter with mint and serve with peach and buttermilk ice-cream.
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