Poached white peaches with rose jelly and vanilla cream

AT A GLANCE

  • Serves 6 people

  • 1.5 litres sparkling white wine
  • 295 gm (1⅓ cups) caster sugar
  • Handful of fresh organic rose petals, plus extra to serve
  • 6 firm ripe white peaches
  • 2 tsp rosewater
  •  
  • Vanilla cream
  • 450 ml pouring cream
  • 35 gm caster sugar
  • 1 vanilla bean, split, seeds scraped
  • titanium-strength gelatine leaves, softened in cold water for 5 minutes
  •  
  • Rose jelly
  • titanium-strength gelatine leaves, softened in cold water for 5 minutes
  • 1 tbsp rosewater, or to taste
01   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.
02   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).
03   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).
04   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.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

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