Peaches with grated macadamia and squashed blueberries

Peaches with grated macadamia and squashed blueberries

By
From
Mr Wilkinson's Simply Dressed Salads
Serves
4
Photographer
Jacqui Melville

There is nothing more beautiful than a simple peach. Blanch and peel, you ask? You don’t have to, it’s up to you, but I think it’s worth it. The vinegar brings out the flavour in the whole dish, but especially the amazing blueberries I get from my friend Mal, from Moondarra Blueberries.

Ingredients

Quantity Ingredient
4 ripe yellow peaches
100g creme fraiche or mascarpone
1 teaspoon vanilla paste
250g fresh blueberries
1 tablespoon cabernet vinegar, or a really good red wine vinegar
2 teaspoons caster sugar
3 macadamia nuts

Method

  1. Place a pot of water on to boil.
  2. Using a sharp knife, score the base of the peaches with a cross. Place them into the boiling water and leave for 10–20 seconds, until the skin starts to come away. Remove the peaches with a slotted spoon and immediately run under cold water. Peel off the skin and cut each peach in half, carefully removing the stone. Place two peach halves in each serving dish.
  3. Mix together the crème fraîche and vanilla paste and spoon over the peaches.
  4. In another mixing bowl, crush the blueberries using your hands, then mix in the vinegar and sugar. Divide among your serving dishes.
  5. Using a microplane, grate the macadamia nuts over it all and enjoy.
Tags:
salad
salads
vegetables
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