Posts tagged peach

Peach, balsamic & heirloom tomato salad

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Peach, balsamic & heirloom tomato salad

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y sister and I enjoyed a version of this salad on our holidays in Greece and it’s been with us nostalgically since. I’ve sadly forgotten whether it had little cubes of salty pancetta or crumbled feta cheese in it but what I do know is that peaches and balsamic were a hit. A very valid excuse to return and I hope that little Greek taverna is still tucked away in the port of Sivota awaiting our us…

Promise me you won’t dare think about making this salad with out of season tomatoes or peaches in Winter. Its a summer salad where only juicy fresh tomatoes will do – preferably from your bounteous allotment if you are so lucky to have one! I hold no accountability for anyone making this in November and complaining about the lack of flavour…

Serves 2 (as a main / large side)

  • 2-3 large tomatoes (gorgeous ripe heritage / heirloom tomatoes look prettier here, taste amazing and make the salad interesting. Try some yellow or green ones as well as your usual red)
  • 200g cherry tomatoes
  • 1 shallot
  • 2 ripe peaches / nectarines
  • 1 tbsp red wine vinegar
  • Handful of salad leaves e.g. rocket, watercress, lambs lettuce
  • Handful basil leaves
  • Balsamic glaze
  • Flaky salt and black pepper
  • *Optional cheeses – a salty element works fantastically in this salad and a cheese is ideal.  I actually made this with fried halloumi the night before. Think about adding cubed fried halloumi pieces, crumbled feta, goats cheese, shaved parmesan or a big bulging burrata!
  1. Cut the cherry tomatoes in half and place in a bowl. Chop the shallot in half and then into fine half moon slices and add to the tomatoes. Sprinkle over a generous pinch of flaky salt and cracked black pepper (the salt will draw out the juices so don’t be shy here with the seasoning). Add the red wine vinegar, stir and leave to sit for 10 minutes or so.
  2. Slice your large tomatoes into rounds or big chunks – however you like. Mix up the shapes for added texture and interest!
  3. Next, slice the peaches/nectarines into chunky slices.
  4. Get a large serving plate or bowl and add your leaves. Scatter over your sliced tomatoes and peaches/nectarines and season well. Toss in your cherry tomato-shallot mixture with the juices.
  5. Give everything a good and gentle toss together and then rip over the basil leaves.
  6. If using cheese, add this now.
  7. Drizzle over your balsamic glaze and serve!

Peach and Lavender Crumble Ice Cream

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Peach and Lavender Crumble Ice Cream

 

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(Roskilly’s ‘After eight mint choc-chip’ ice cream and an apple crumble and ginger milkshake)

This sunny glorious week my sister and I were wise enough to have booked a little trip to Sennen Cove, our usual home away from home down at Lands End for some surf and beach time. On the only one drizzly morning we made our long awaited pilgrimage to the Roskilly’s Farm where they make, hands down, the best ice cream and as an ice cream enthusiast I thought it only fitting. Even the calves looked content and happy- surely because they know that their Jersey milk is being put to delicious use! Each flavour tastes exactly as it should…from Rhubarb to Apple Crumble, Ginger Fairings to Malty Mystery and Salted Caramel or, my ultimate favoruite, toffee and hazelnut which, quite frankly, tastes like a chilled mouthful of Ferrero Rocher! The choices are endless so naturally we had to have a milkshake and a tub for…..ermm….lunch?

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(Some happy Jersey calves)

Although my freezer is full of homemade ice cream experiments and flavours, after visiting this little haven I had to try some more. It’s only polite. And the weather seems to be sticking around too…

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Peach and Lavender Ice Cream

  • 400ml whole mlik
  • 300ml double cream
  • 125g caster sugar
  • 1 vanilla pod, seeds scraped
  • 6 egg yolks
  • 6 large ripe peaches (or 1 can/400g ish of peach halves- this will give you a more peachy flavour)
  • 1 heaped tsp lavender (optional)
  • 1-2 tbsp honey
  • Handful of cooked crumble mixture
  1. If using fresh peaches, preheat the oven to 200°C . Half and core the peaches and drizzle with about 1-2 tbsp honey. Sprinkle with the lavender and roast in the oven for about 30 minutes until soft. Leave to cool. Remove the skins if you like (I didn’t).
  2. Now start the custard base. Whisk the egg yolks and sugar in a large bowl with a tea towel beneath it.
  3. Heat the milk, cream, and the vanilla seeds (and pod) on a low heat until just below boiling. Remove the pod and discard
  4. At this point, whisk the yolks continually and pour over the hot creamy milk in a steady stream to prevent it scrabbling. When all is added return the mixture to the pan and on a VERY low heat, stir the custard until it begins to thicken and coats the back of a wooden spoon. Keep the heat low to prevent it from scrabbling.
  5. Once thick enough, pour into a large bowl and place this bowl on ice to cool. Puree or roughly mash (for the desired texture) the cooled peaches in a processor or do the same with the canned peach halves, leaving some chunky pieces for texture. Stir through the custard and leave to cool.
  6. Once cooled, churn in an ice cream maker until set. Towards the end, add all but a handful of crumble mixture.
  7. Pour into a container, top with the leftover crumble and freeze.

Note: For a softer texture, add a splash of peach liqueur perhaps…?

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Peach and Amaretto Mini Meringue Pie

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Peach and Amaretto Mini Meringue Pie

A simple beautiful dessert!  This I actually made the other day with some leftovers- a mini tart case, a lonely peach and an abandoned egg white…….I stewed the peach with some sugar and amaretto and popped it in the tart case before suffocating it in a glossy, sweet and airy meringue mix. Quick blast in the oven and it was ready to devour!