From: we looked at Nigella
and we looked at Nigel
Slater and then we decided for ourselves
after a little experimentation. Serves 4.
For the peaches:
300 ml water
187 ml Muscat or other dessert wine (half a 375 ml bottle)
half a vanilla pod, split
4 tbsp caster suger
For the coulis:
small punnet (170 gm) raspberries
2 tbsp Grenadine
For the cream:
4 tbsp mascarpone
4 tsp Amaretto
~1 tsp icing sugar
vanilla ice cream
Bring the water, Muscat wine, vanilla pod and caster sugar
to a simmer in a pan.
Take out the peaches and remove their skins as they become
It is a vexing business, the ripeness of
peaches. We had one batch that was ready after being
simmered for 10 minutes in this mixture, others that needed 30
minutes. You'll have to do this by trial and error: the
skin of each peach should pucker such that it can be peeled
off by hand (after it has cooled a little). If it does
not, put the peach back again.
Halve the peaches (looking for the natural split line is
best) and discard the stone.
Place in the fridge to cool.
Turn up the heat and reduce the remaining wine/water/sugar
mixture to 1/4 the volume to make a syrup.
Zizz the raspberries in a food processor.
Add 4 tbsp of the syrup made above and 2 tbsp Grenadine.
Sieve the raspberries to remove the pips.
Put the resulting coulis and the remaining syrup in
separate containers in the fridge.
Mix 4 tbsp mascarpone with the 4 tsp Amaretto and at least
1 tsp icing sugar (more to taste).
Place the resulting cream in the fridge.
To serve, in each bowl place two halves of peach, offer the
cream, coulis and syrup, and optionally the vanilla ice cream,
for each guest to add to their own taste.