Roast peaches with Hoegaarden ice-cream

AT A GLANCE

  • Serves 6 people

"I had a great dinner at the Four in Hand bistro in Paddington where I had the most excellent dessert of roast peach with Hoegaarden ice-cream. The combinationof the two was absolutely brilliant. Could you please ask chef Colin Fassnidge for the recipe? I'd love to share this with my family and friends."
Jeannie Chemouni, Marrickville, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. All requests should include the restaurant's name and address or business card, as well as your name and address.

  • 300 gm caster sugar
  • 6 ripe peaches
  • 100 ml peach schnapps
  • 100 gm butter
  •  
  • Hoegaarden ice-cream
  • 500 ml (2 cups) pouring cream
  • 300 ml milk
  • 150 gm caster sugar
  • 10 egg yolks
  • 4 leaves of gelatine (gold strength), softened in cold water
  • 330 ml Hoegaarden beer
01   For Hoegaarden ice-cream, combine cream, milk, sugar and egg yolks in a saucepan, and whisk until smooth. Stir over medium heat until mixture is thick and coats the back of a wooden spoon, remove from heat. Squeeze excess water from gelatine, add to cream mixture and whisk until gelatine dissolves. Cool for 1 hour. Add beer, whisk to combine, strain mixture and freeze in an ice-cream maker according to the manufacturer’s instructions. Store in freezer until needed. Makes about 1.8 litres.
02   Preheat oven to 200C. Combine sugar and 300ml water in an oven-proof frying pan over medium heat, bring to the boil and cook for 15 minutes or until syrup just starts to caramelise. Add peaches and turn to coat in caramel. Place in oven and roast for 10 minutes or until tender. Remove from oven, place over medium heat and add schnapps and butter. Continue cooking peaches, basting and turning, for 10 minutes or until peaches are golden. Serve peaches drizzled with warm syrup and Hoegaarden ice-cream to the side.
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