Thursday, 18 October 2007


For the peaches:
4-6 ripe peaches
40g unsalted butter, melted
3 tablespoons caster sugar

For the Sauce:
1x 100g bar Divine White Chocolate
175ml milk
1 Vanilla Pod
3 Large Free Range Egg Yolks
20g caster sugar

Preheat the oven to 200°C, 400°F, Gas Mark 6 and grease an ovenproof dish.

With a small sharp knife make a small nick in the skin of each peach right at the top. Put the peaches in a large heatproof bowl and pour over enough boiling water to cover, leave for 10 seconds. Remove the peaches one at the time and peel off the skins. Roll the peaches one at a time in the melted butter and then in the sugar and stand them upright in the oven dish. Roast in the oven for 25 minutes until golden and soft but not falling apart. Remove and leave to cool slightly.

Meanwhile, make the sauce: break up the chocolate and melt gently. Remove from the heat and leave to cool until needed. Put the milk into a pan, split the vanilla pod and add to milk then heat the milk until it steams then remove from heat.

Put the egg yolks and sugar into a heatproof bowl and beat well with a wooden spoon until very pale. Pour on the hot milk stirring constantly. Remove the vanilla pod and scrape some of the seeds onto the egg mixture. Pour the mixture back into the pan and heat gently over a low heat until it thickens slightly. Do not boil. Remove from heat and stir in melted chocolate.

Serve the peaches slightly warm with the warm sauce poured over.

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