Poached peaches with fromage blanc

Poached peaches with fromage blanc

By
From
Recipes for a Great Life
Serves
4-8
Photographer
Greg Elms

The quantity of sugar used in this dish may seem high, but remember that it is used to make a poaching syrup for the peaches. Only a little of the sugar is actually consumed with the dessert itself.

Ingredients

Quantity Ingredient
1 litre water
1/2 vanilla pod, split lengthwise
1 orange, zested and juiced
1 lemon, zested and juiced
1 1/2 cup sugar
8 peaches, washed
300g fresh or frozen raspberries
3 tablespoons caster sugar
150g fromage blanc
1/4 cup milk
2 tablespoons flaked almonds, toasted, to serve
icing sugar, for dusting

Method

  1. Place the water in a medium saucepan with the vanilla pod, orange and lemon zest and sugar. Bring to the boil, slowly, stirring occasionally until the sugar has dissolved, then simmer for 2 minutes. Add the peaches to the pan, return to the boil, then lower the heat and simmer for 8 minutes. Remove the pan from the heat and leave the peaches to cool in the poaching syrup. Refrigerate when cold.
  2. Blend the raspberries with the lemon and orange juices and 2 tablespoons of the caster sugar until shiny and smooth. Push the purée through a sieve to extract the seeds, then refrigerate until 10 minutes before using.
  3. Whisk the fromage blanc with the milk and remaining tablespoon of caster sugar.
  4. To serve, spread a spoonful of fromage blanc onto each plate. Briefly drain the peaches and arrange 1 or 2 on each plate. Spoon a little raspberry purée over the peaches, sprinkle with the toasted almonds, dust with icing sugar and serve.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
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