Ingredients (serves 2)
- 2 yellow flesh ripe Peaches
- 90g Caster Sugar
- 500ml water (or enough to cover)
- 2 strip Orange Peel
- 1 Tsp Vanilla
- 200ml Double Cream (or vegan cream)
- 2 Tbsp Icing Sugar
- 2 Tsp Marsala Wine
- 6 Amaretti Biscuits
- 2 Tbsp flaked or slivered Almonds
I have had a bit of a nightmare in the kitchen lately, my oven has been out of order for the past week or so and so I have had to change up some of my scheduled recipes to be stove top or no-bake. This Peaches & Cream dish was a desperate attempt at a last minute dessert, however it came out tasting to be my new favourite dessert this summer, funny how these things turn out. This dish consists of a lightly poached yellow skin Peach, stuffed with Marsala Cream, Amaretti and flaked Almonds, a match made in heaven. If you are Vegan then I would suggest replacing the fresh double cream for an oat or soya alternative, as long as it will whip up a bit then it will do the trick. The Peaches themselves can be poached the day before serving, however I would strongly recommend assembling the elements together just before. This dish makes 2 portions, so as always scale up or down to suit you. I hope you enjoy!
Method
Begin by boiling the kettle and covering the Peaches completely in boiling water. Let sit for 3 minutes. This should make it easier to remove the fuzzy skin of the peaches. Carefully remove from the water (careful not to burn your hands), and peel back the skin using your hands or a metal spoon.
In a heavy based saucepan combine the Caster Sugar, water, Orange and Vanilla.
Bring to the boil, and ensure all of the sugar has dissolved. Reduce to a very gentle simmer and add the skinned peaches. If the water does not cover the entirety of the peaches then add more water until it does so.
Poach the Peaches in this gentle simmer for 15 minutes. The peaches should be soft and tender but still keep there shape under gentle pressure. Remove from the poaching liquid and set aside in the fridge to cool down completely.
While the peaches are cooling, we can prepare the whipped cream. In a cold metal bowl combine the Cream, Icing Sugar and Marsala wine. Whisk by hand until it forms very soft peeks, do not over whip, we want soft cream for this dish. You want it to be similar to the consistency of creme fraiche. Set the whipped cream aside in the fridge.
Once the peaches are cold, remove the stone from the center. We want yo try and keep the Peach whole as we do this, so using a pairing knife, carefully cut around the stone from the top and bottom of the peach, then gently push through using your thumb. Alternatively you can simply cut the peaches in half to remove the stone more easily but it will result in a different presentation.
Arrange the pitted peaches into your dish. Crumble the Amaretti biscuits into smaller pieces and stuff half of them into the cavities where the stones once sat.
Spoon the whipped cream into the center of the peaches (on top of the Amaretti) and also onto the top once the hole is filled.
Scatter the remaining Amaretti and the flaked Almonds over the top and serve.
