Peach and pickled petal

Peach and pickled petal

By
From
Sticky Fingers Green Thumb
Makes
12
Photographer
Tara Pearce, Tim Hillier

A homely bite with fresh cut peaches nestled in a deep den of mascarpone and soft brown sugar, and served with a perky side of sweet-and-sour rose petals. If you can, try to make the pickled petals at least a week ahead of time. The longer you steep them, the more complex they’ll taste.

Ingredients

Quantity Ingredient
250g unsalted butter
1 teaspoon vanilla extract
110g raw (demerara) sugar
95g soft brown sugar
3 eggs
250g mascarpone, chilled
300g plain (all-purpose) flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda (baking soda)
salt, a pinch
3 very ripe peaches, quartered and stones removed

Pickled petals

Quantity Ingredient
20g rose petals
250g sugar
250ml apple-cider vinegar

Method

  1. To make the pickled petals, wash and drain the rose petals and place them in a sterilised glass jar. Add the sugar and vinegar to a saucepan and bring to the boil, then reduce the heat and simmer, stirring gently, until the sugar dissolves. Pour the hot liquid over the petals, seal the jar and leave to pickle for at least 1 week.
  2. When ready to bake, preheat the oven to 175°C. Lightly grease a 12-hole standard muffin tin or loaf tin.
  3. Cream the butter, vanilla and sugars together in a bowl using a handheld mixer, or a stand mixer fitted with the paddle attachment, until light and fluffy. Beat in the eggs one by one, followed by 150 g of the mascarpone. Fold in the flour, baking powder, bicarbonate of soda and salt to form a batter.
  4. Divide the batter mixture evenly among the muffin tin holes and top each with a peach quarter. Bake for 45 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Remove from the oven and leave to cool slightly in the tin for 5 minutes, then transfer to a wire rack and leave to cool completely.
  5. Once cool, top each muffin with a dollop of the remaining mascarpone and a pinch of the pickled petals to finish.

Spotted rose

  • Banish black spot fungus from your roses by making use of every cake maker’s staple: bicarbonate of soda. Mix together 1½ teaspoons bicarb with teaspoon dishwashing detergent and 1 litre water, then spray the mixture onto your roses once a week until the disease has disappeared.
Tags:
desserts
sweets
cakes
vegetables
herbs
gardening
nature
baking
edible flowers
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again