Friday, July 9, 2010


Dessert is usually the piece de resistance when it comes to fine dining. When it's good, the whole meal becomes memorable.

Time, effort, patience and skill are written all over a truly good pud. But perfection doesn’t always need to be so demanding. These white peaches are already beautiful – served just as they are they are fantastic – but when simply poached in syrup, and peeled, they naturally produce a glossy sheen which instantly makes them irresistible.

They produce the most delicious flavour –an equal balance of natural fruit juices and sugary sweetness, and out of this world when paired with ginger ice cream, or posset.

Must stop drooling.

This recipe is inspired by Skye Gyngell's Nectarine and posset recipe featured in the Stella magazine last week. I loved these uniquely shaped peaches and they work really well with her nectarine instructions. They are less plump but the fruit is still soft and juicy.



400g (7oz) caster sugar

950ml (17fl oz) water

8 ripe white peaches

Start by making the syrup. Put the sugar and water in a pan large enough to hold the peaches. Place over a medium heat and bring to the boil. Stir to dissolve the sugar. When it is dissolved, plunge the nectarines into the syrup and cook for one minute, no longer, as they need to be as pure in flavour as possible. Remove with a slotted spoon, carefully peel off the skin, then leave to cool. Place in the fridge to chill.

Keep the sugar syrup - it may need a little longer to thicken; it should have turned a soft pink colour from the peach skins. And serve the peaches whole - they look fab!


  1. So so beautiful - Skye Gyngell is a real favourite of mine as well.

  2. they look quite rude! lots of cooked bottoms on a tray! quite delicious though i'm sure! x

  3. Wish my bottom looked like that! Thanks Bellaukitchen. xxx
    Jane - Love Skye Gyngell...always a delcious recipe in store! xxx