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The Caterer

Roast peaches with hawthorn ice-cream – by Claude Bosi

11 September 2006
Roast peaches with hawthorn ice-cream – by Claude Bosi

Ingredients
(serves four)

8tbs granulated sugar
10ml water
10ml peach schnapps
4 large peaches, De Vigne variety
1tbs chopped mint
Hawthorn ice-cream

Method

Moisten sugar with water, heat to a caramel. Off the heat, add schnapps.

Create caramel by placing sugar and water in large pan. Add schnapps and peaches and cook slowly, covered, for about one hour, basting peaches frequently with caramel.

To serve, place peach on plate and spoon over caramel. Sprinkle mint over fruit. Serve with ice-cream.

Flavours such as black pepper or hawthorn make ideal partners, or perhaps go for a more traditional flavour such as vanilla.

NB: to make the ice-cream, infuse dried hawthorn berries in milk, strain and proceed as for a vanilla ice-cream.

by Claude Bosi

Photo © Rob Whitrow

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