caramel poached peaches with blueberriesrating:
I find that peaches go from rock-hard to too-soft overnight, which is a shame as a fresh peach is lovely. This might be a good way to use those that seem determined not to soften properly. I bet it's nice with a good vanilla ice cream.
From Good Food Magazine, June 2005
Serves 4-6; ready in 20 mins (plus chilling)
250g caster sugar
strips of zest and juice of 1 lemon
1 vanilla pod, cut in half and seeds scraped out
3 just ripe peaches
- Cut the peaches in half, removing stones.
- Heat an empty, heavy-based pan till you can feel the heat rising.
- Sprinkle in the sugar, which should start to caramelise. Swirl the pan as the sugar dissolves and turns golden but do not stir.
- When most of the sugar has caramelised carefully pour in 500ml of just-boiled water and stir with a long-handled spoon. The sugar will become firm but keep stirring and heating and it will dissolve again.
- Add the lemon zest and vanilla and simmer for five minutes.
- Slip the peach halves into the syrup in a single layer.
- Return to a gentle simmer then lower heat so it barely simmers.
- Cook for 3-5 minutes until the peaches feel tender when pierced.
- Remove the pan from the heat, mix in the lemon juice and allow to cool.
- Mix in the blueberries and serve at room temperature or chilled.
Per serving (for 3) 376 calories; 1g protein; 98g carbs; 1g fat (no saturated fat); 2g fibre; 88g added sugar; 0.02g salt