White peach in pastry, drenched with jasmine syrup

White peach in pastry, drenched with jasmine syrup

Green Pickled Peaches
Chris Chen

I associate the heady scent of jasmine flowers with walking through gardens during the languid heat of summer. A hot, fragrant and sweet confection that is both intense and delicate came to mind. Serve this with cream if you like.

For the jasmine syrup


Quantity Ingredient
350g sugar
50g unsprayed opened jasmine
flowers, (see glossary)

For poaching the white peaches

Quantity Ingredient
100g caster sugar
1/2 vanilla bean, split lengthways, seeds scraped
1/2 lemon, juiced
400g white peaches, (or pears)

For the glaze

Quantity Ingredient
12g pectin

For the cake batter

Quantity Ingredient
60g unsalted butter, at room temperature
40g self-raising flour
20g plain flour
60g caster sugar
3 teaspoons milk
1 egg
1 teaspoon natural vanilla extract

For the croustades

Quantity Ingredient
12 pieces 15 cm square strudel
pastry or filo pastry, (see note)
melted clarified butter, for brushing
icing sugar, for dusting


  1. Make the jasmine syrup
  2. Stir the sugar and 500 ml water in a saucepan until dissolved. Add the flowers when the temperature reaches 80°C. Pour into sterilised preserving jars while still hot. Seal and refrigerate for at least a week before straining and using.
  3. Poach the white peaches
  4. Combine the sugar, vanilla pod and seeds, lemon juice and 300 ml water in a saucepan and bring to the boil. Add the peaches and 200 ml of jasmine syrup and bring to just simmering point. Remove from the heat and cover with baking paper so the peaches are submerged. Leave until completely cold. Remove the peaches and peel. Slice into quarters and then halve again.
  5. Make the glaze
  6. Gradually mix the pectin with 100 ml of jasmine syrup. Place in a small saucepan and bring to the boil. Cook for 2–3 minutes. Take off the heat and stir in 120 ml of jasmine syrup. Cool.
  7. Make the cake batter
  8. Using electric beaters, beat the butter until very light and soft. Sift the flours into a bowl. Mix the sugar, milk, egg, vanilla and 1 teaspoon of jasmine syrup together. Fold the flour into the butter, alternating with the liquid mixture. Mix well.
  9. Make the croustades
  10. Preheat the oven to 200°C. Butter four 10 cm ring moulds with clarified butter. Brush 3 pieces of pastry on both sides with the butter. With one corner of each sheet pointing upwards, line one mould in an overlapping layer. The 3 corners should form an overhang. Repeat with the remaining moulds. Spoon the cake batter into the moulds. Arrange the peach slices over the batter. Dust the overhanging pastry with icing sugar and fold into the middle of the moulds to look like wrinkled sheets in a pile. Dust generously with icing sugar. Bake for 15 minutes. Remove the rings and brush the croustades with glaze. Put on a tray and return to the oven for 5–7 minutes until well coloured. Brush with more glaze before serving. Serve warm, dusted with icing sugar. If you’re using cream, mix it with 50 ml of jasmine syrup and spoon around each croustade.

To make strudel pastry

  • Mix 400 g strong flour, 1 teaspoon salt and 100 ml olive oil in a mixer with a dough hook. When combined, gradually add 200 ml water and keep mixing until it comes together. Leave for 10 minutes and then knead again for 15 minutes, either in the machine or by hand. The dough should be very shiny and elastic. Cover with plastic wrap and leave for 2 hours. Cover a wide bench with a cloth and dust it liberally with flour. Stretch the dough out with the palms of your hands until it is even and very thin. Cut into 12 squares with 15 cm sides and store on a tray, separated by sheets of baking paper. To prevent drying out, cover with plastic wrap.
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