Parfait and tarte nice: Honey & Co’s peach pudding recipes | Summer time foods and drinks
Peaches are a tell-tale signal that summer season is correctly right here. Although they’re flown in from someplace or different year-round within the UK, they’re solely really scrumptious on the peak of summer season, ideally with as few miles behind them as potential, when an ideal ripe peach will ooze candy, sticky juice throughout your chin as you chunk into it. They work brilliantly in refreshing summer season salads and pair properly with mild cheeses, however in the present day we’re specializing in the candy facet of life with a few stunners. The primary you can also make and freeze prematurely (and by all means double or treble the recipe in case you have a glut), and works greatest with white-fleshed peaches, as a result of they flip a captivating pink when roasted. The second is a faster affair that entails minimal effort, and that works equally properly with almonds or cashews as an alternative of, or in addition to, pistachios.
Peach and pistachio tarte nice (pictured prime)
Prep 10 min
Chill 10 min+
Prepare dinner 30 min
Serves Not less than 6
1 x 200g sheet pre-rolled puff pastry
1 egg, overwhelmed
100g shelled pistachios
50g icing sugar
1 tbsp flour
Zest of 1 lime
A pinch of flaky sea salt
3-4 peaches (orange-fleshed ones work greatest right here)
1 tbsp sugar
Warmth the oven to 220C (200C fan)/425F/fuel 7. Lay the pastry sheet on a flat oven sheet pan, then brush overwhelmed egg in a 5cm rim throughout the perimeters of the pastry.
Utilizing a fork, poke little holes all around the un-eggwashed centre a part of the pastry, then put within the fridge to sit back for a minimum of 10 minutes.
In a small meals processor, blitz 80g of the pistachios to a nice crumb. Add the icing sugar, flour and remaining egg, and blitz to a paste. Add the lime zest and a pinch of flaky sea salt, then spoon in a skinny layer all around the pricked a part of the puff pastry. Roughly chop the remaining pistachios and put aside.
Halve and stone the peaches, then reduce every half into eight equal wedges. Prepare these neatly in a single layer on the pistachio combine, then sprinkle the sugar all around the prime of the pastry, together with the egg-washed rim. Bake for 12 minutes, then sprinkle the remaining pistachios all around the prime and roast for the ultimate six to eight minutes, till beautiful and golden throughout. Serve with ice-cream.
Roasted peach parfait
Prep 10 min
Prepare dinner 20 min
Freeze 2 hr +
For the roast peach puree
200g peaches (2-3 ,relying on measurement) – white ones, for desire
30g caster sugar
Juice of 1 lemon, plus 2 strips zest
1 tbsp elderflower cordial, or orange blossom honey
1 tbsp peach schnapps, or vodka or gin
For the parfait
2 egg yolks
200g peach puree (see above and methodology)
150ml double cream, very flippantly whipped
Warmth an oven to 200C (180C fan)/390F/fuel 6. Quarter and stone the peaches and put them in an ovenproof tray that can maintain the juices and through which they’ll sit snugly in a single layer. Sprinkle over the sugar and lemon juice, throw within the strips of lemon zest, then roast for six minutes. Add three tablespoons of water to the tray, then return it to the oven for 5 to 6 minutes, till the peaches are tender (the timing is dependent upon how agency the fruit is to start out with).
Take out of the oven and depart to chill, then stir within the elderflower cordial (or honey) and alcohol. Put 4 peach quarters and 4 tablespoons of their syrup in a bowl and put aside, then puree the remainder in a small meals processor. It’s best to find yourself with 200g puree.
Now make the parfait. Put the egg yolks and sugar in a bowl set over a pan of boiling water, flip the warmth to a low simmer, then whisk for 4 or 5 minutes, till you’ve got a thick and fluffy sabayon. Off the warmth, fold within the peach puree adopted by the flippantly whipped cream, switch to 4 glasses (you’ll want about 100ml in every) or particular person moulds, then freeze for a minimum of two hours.
To serve, prime every portion with the reserved roast fruit and syrup.
Sarit Packer and Itamar Srulovich’s new Honey & Co restaurant is now open in London WC1. Their newest guide, Chasing Smoke: Cooking over Hearth across the Levant, is revealed by Pavilion at £26. To order a duplicate for £22.62, go to guardianbookshop.com