Prosecco-poached peach with milk gelato and hazelnut croccante

Prosecco-poached peach with milk gelato and hazelnut croccante

Pesca affogata nel prosecco con gelato al fior di latte e croccanti di nocciole

By
From
PIDAPIPÓ
Serves
6

This dish was inspired by a dish that I ate at Kylie Kwong’s restaurant in Sydney where she’d teamed poached fruit (apples, I think) with a brittle (or ‘croccante’ in Italian). I loved the textures of the dish, the soft fruit and the crunchiness of the brittle. I have used peaches – usually white peaches but just use the best ones you can find – and then added a creamy milk gelato because everything tastes better with gelato, right?

Ingredients

Quantity Ingredient
600g see method for ingredients

Hazelnut croccante

Quantity Ingredient
2 tablespoons glucose syrup
135g caster sugar
135g crushed hazelnuts

Prosecco-poached peaches

Quantity Ingredient
150g caster sugar
750ml prosecco
1 vanilla bean, split lenghtways and seeds scrapped
6 peaches, halved and stones removed

Method

  1. For the hazelnut croccante, add the glucose syrup and caster sugar to a small saucepan over a high heat. Cook, stirring, until caramelised and very dark brown in colour, then add the hazelnuts and mix together thoroughly. Carefully tip the mixture out onto the centre of a heatproof silicone mat, cover with non-stick baking paper and roll out with a rolling pin as thin as possible. Leave to cool, then pull off the paper and chop into small pieces. Set aside until needed.
  2. Preheat the oven to 190°C.
  3. For the prosecco-poached peaches, measure the sugar, prosecco and vanilla seeds into an ovenproof dish and mix to combine. Place the peach halves in the baking dish skin-side up and bake for 10 minutes, then turn them over and cook for a further 5 minutes, until the peaches are soft but are still holding their shape. Remove the peaches from the dish and set aside.
  4. Strain the cooking liquor and add it to a heavy-based saucepan over a medium heat. Bring to a simmer and reduce by half.
  5. To serve, divide the peach halves among bowls, spoon over a little of the reduced liquor and top each with a scoop of milk gelato and a sprinkling of chopped croccante.
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