Poached peaches with fromage blanc
A delicious summer dessert that highlights the last of the season’s best fruit. The quantity of sugar used in this dish may seem high, but it is used to make a poaching syrup for the peaches and only a little of the sugar is actually consumed with the dessert itself.
- 1 litre water
- ½ vanilla pod, split lengthwise
- zest and juice of 1 orange
- zest and juice of 1 lemon
- 1½ cups sugar
- 8 peaches, washed
- 300 g fresh or frozen raspberries
- 3 tablespoons caster sugar
- 150 g fromage blanc (also called quark or smooth creamed cottage cheese)
- ¼ cup milk
- 2 tablespoons toasted flaked almonds to serve
- icing sugar for dusting (optional)
Place the water in a medium saucepan with the vanilla pod, orange and lemon zest and sugar. Bring to the boil, slowly, stirring occasionally until the sugar has dissolved, then simmer for 2 minutes. Add the peaches to the pan, return to the boil, then lower the heat and simmer for 8 minutes. Remove the pan from the heat and leave the peaches to cool in the poaching syrup. Refrigerate when cold.
Blend the raspberries with the lemon and orange juices and 2 tablespoons of the caster sugar until shiny and smooth. Push the purée through a sieve to extract the seeds, then refrigerate until 10 minutes before using.
Whisk the fromage blanc with the milk and remaining tablespoon of caster sugar.
To serve, spread a spoonful of fromage blanc onto each plate. Briefly drain the peaches and arrange 1 or 2 on each plate. Spoon a little raspberry purée over the peaches, sprinkle with the toasted almonds, dust with icing sugar if desired.
Recipe and image from ‘Recipes for a Great Life’ by Gabriel Gaté and Dr Rob Moodie, Hardie Grant Books
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