Acclaimed chef Michel Roux Jr has the perfect poached peaches recipe with a twist – the ideal dessert for Easter family meals
Poached White Peaches Scented With Strawberries with Rose Petals and Wild Strawberries
- 8 ripe white peaches
- 600g caster sugar
- Juice of 1 lemon
- 2 tbsps of dry edible rose buds OR
3 tbsps of fresh untreated rose petals from highly scented flowers OR
4 tsps or more to taste of edible rosewater (available from health food shops or chemists)
- 5 leaves gelatine, softened in cold water
- Rose petals for decoration
- 400g wild strawberries
- Icing sugar
Blanch the peaches in boiling water for 15 seconds. Plunge them into iced water, drain and peel. Mix the sugar and lemon juice in a large pan with 600ml of water and bring to the boil.
Add the peeled peaches, cover and simmer for 10-15 minutes until tender, turning the peaches around occasionally. Add the rose flavouring and leave to cool.
Take 100ml of the syrup and bring back to the boil. Add the gelatine that has been softened in cold water and squeezed dry. Whisk until the gelatine has completely melted, then add further 400ml of the syrup. Cool again.
Cut the peaches into 8 slices each and arrange in bowls, plates or glasses. Cover with the cold, but not yet syrup, and decorate with rose petals, wild strawberries and a dusting of icing sugar.
Recipes from MATCHING FOOD AND WINE by Michel Roux Jr, published by Weidenfeld & Nicolson. Photography © Cristian Barnett.
You can see Michel Roux Jr cooking live this Spring at the BBC Good Food Show