This peach with rosemary recipe adds an interesting twist to a classic dish of poached summer fruit, using the rosemary to add an aromatic quality to the set cream.
Total Time
2hr 30min
0.0
0 Ratings
Author: Nicko's Kitchen
Servings:
2
Ingredients
•
1 1/2
cups
Heavy Cream
•
11
tsp
Caster Sugar
•
1
Tbsp
Fresh Rosemary
•
2
Gelatin Sheets
•
4
cups
Water
•
1 1/2
cups
Granulated Sugar
•
4
Peaches
Cooking Instructions
1.
In a pan, add Heavy Cream (1 1/2 cups), Caster Sugar (11 tsp), and Fresh Rosemary (1 Tbsp). Stir well and bring to boil.
2.
Using a strainer, pour the mixture into a jug and add Gelatin Sheets (2). Mix well.
3.
Pour the cream into pods. Put in the fridge for 2-3 hours.
4.
In a pan, add Water (4 cups) and Granulated Sugar (1 1/2 cups). Stir until the sugar is dissolved. Bring to boil.
5.
Once boiling, add Peaches (4). Cook for 5-6 minutes. Remove from the pan and allow to cool.
6.
Peel the skin of each peach and slice it into segments.
7.
Arrange the peach on a plate, slide out the set cream. Serve immediately.
Nutrition Per Serving
CALORIES
1369
FAT
59.1 g
PROTEIN
5.3 g
CARBS
210.4 g
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