Roast lavender peaches with baked custard

Roast lavender peaches with baked custard

By
From
Basque
Serves
6
Photographer
Laura Edwards

Patxaran is one of my favourite digestifs, so finishing a meal with a glass of this, heaped with ice, is just heaven. The trouble is, one glass is never enough!

This recipe is easy to make and will impress your guests. The aroma of the lavender really complements all of the other flavours in the dish. We are seeing lavender used more and more in cooking, although this is the first time that I have included a recipe using it in my book.

If you can’t get patxaran, some sloe gin will work just as well.

Ingredients

Quantity Ingredient
600ml full-fat milk
150ml double cream
1 vanilla pod, split and seeds scraped
3 medium free-range eggs
3 free-range egg yolks
185g caster sugar

for the roast lavender peaches

Quantity Ingredient
6 peaches
3 tablespoons honey
150ml patxaran
1 tablespoon lavender seeds

Method

  1. Preheat the oven to 160°C.
  2. Heat the milk and cream with the vanilla pod and seeds over a low heat until almost boiling.
  3. Whisk the eggs, egg yolks and sugar together, then pour over the hot milk. Mix well, then strain into a 1 litre dish. Put the dish in a roasting tin and pour boiling water in around the sides so that it comes about halfway up. Slide into the oven and bake for 35–45 minutes until just set, but with a wobble in the middle. Remove from the oven and set aside to cool.
  4. Increase the oven to 190°C. Halve the peaches and put in a roasting tin with the honey, patxaran and lavender. Roast for 30–40 minutes until the peaches are tender. Pour off the juices and reduce to a glossy syrup in a small pan. Serve the roasted peaches with the syrup and baked custard.
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