Peaches With Speck And Orange Blossom Recipes
ROAST PISTACHIO-STUFFED PEACHES WITH ORANGE BLOSSOM CREAM
What dessert says summer better than roasted peaches filled with sweetened pistachios alongside a delicate orange blossom cream? Nectarines also work well
Provided by Diana Henry
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the peach halves in a gratin dish in a single layer without too much space around them (otherwise the apple juice will simply reduce and burn).
- Crush the pistachios roughly using a pestle and mortar, then mix in the lemon zest, sugar, egg and 1 tsp orange blossom water. Fill the cavity of each peach with this stuffing, mounding it over the top if you have too much.
- Mix the apple juice with the rest of the orange blossom water and pour it around the peaches. Bake for 30-45 mins, depending on ripeness. The peaches should be tender and slightly caramelised on the top.
- Whip the cream until it holds its shape, then add the orange zest and sugar, and taste for sweetness. Stir in 1/2 tsp of the orange blossom water and taste. Add more if you like, but be careful not to make the cream too perfumed.
- Serve the peaches at room temperature, with a little icing sugar sifted on top, some of the cooking juices spooned around and the cream on the side.
Nutrition Facts : Calories 347 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein
PEACHES WITH SPECK AND ORANGE BLOSSOM
From Ottolenghi The Cookbook. Make sure you use nice ripe peaches. Grilling the peaches can be skipped if you wish, it just adds a bit a smokiness to the salad. Speck is a juniper flavored Italian cured ham. If you cannot find it you may substitute prosciutto or pancetta. 50 grams is equal to about 2 ounces.
Provided by Brookelynne26
Categories Ham
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the peaches in half and remove the stones. Slice each half into 3 wedges, place in a bowl with the olive oil and some salt and pepper. Toss well to coat.
- Place the peaches on a well heated grill pan and grill for a minutes on each side. Remove from the pan and let cool.
- Place all of the dressing ingredients, apart from the oil, in a bowl and whisk to combine. Trickle the oil in slowly while you whisk to get a thick dressing. Season with salt and pepper to taste.
- On a serving platter, arrange layers of peach, endive, watercress, chard and speck. Spoon enough dressing over top to coat the salad without drenching it.
Nutrition Facts : Calories 247.2, Fat 17.2, SaturatedFat 3.9, Cholesterol 11.3, Sodium 198.8, Carbohydrate 20.9, Fiber 7.3, Sugar 13.4, Protein 5.6
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