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Champagne Scented Soft White Peach, Berry Granita, Northcote Currants, Clotted Cream

This recipe has been featured on “Summer Lunch Party”, a cookery course menu designed by Lisa Goodwin-Allen.


2 persons


apple corer
small roasting tin
tray (20 x 5 cm)
pastry brush


for the peaches:
2 medium flat peaches
4 tbsp Madeira
2 tsp runny honey
2 tsp muscovado sugar
50 ml of peach cooking liquor
1 tbsp Louis Roederer Champagne
1 tsp lime juice

for the currant compote:
50g red currants
1 tbsp water
10g elderflower cordial
½ tsp sugar
for the red currant granita:
225g red currants
100g sugar
150 ml fresh orange juice
juice of 1 lime
1 sheet gelatine (3g)

for the garnish:
handful of nasturtium and borage flowers
2 tbsp clotted cream
baby mint leaves


for the peaches:
1. Pre-heat the oven 200°C (fan assisted).
2. Remove the stones from the peaches with an apple corer and arrange in the roasting tin.
Drizzle the peaches with the Madeira and the runny honey and then sprinkle with the
Muscovado sugar.
3. Bake in the pre-heated oven for 7 minutes, then turn the peaches over and bake for a further
7 minutes.
4. Remove the tin from the oven and set aside until cool.
5. When the peaches have cooled down, gently peel away their skins. Pour half the cooking
liquor into a small saucepan and reduce down to a thick syrupy consistency. This will be
used as a glaze later in the recipe.
6. Set the peaches to one side at room temperature until ready to use. If not using immediately,
transfer to an airtight container and keep refrigerated but bring back to room temperature
before serving.
for the peach liquor:
7. Combine the remaining (unreduced) cooking liquor (approximately 50 ml) with the
champagne and lime juice in a small jug and mix well. Refrigerate until ready to use.
for the currant compote:
8. Place all the ingredients into a small saucepan and bring up to the boil. Turn the heat down
and simmer gently until the red currants are just cooked.
9. Remove the currants from the pan with a slotted spoon, transfer to an airtight container and
pour over a little of the liquid. Refrigerate until ready to use.
for the red currant granita:
10. Place the red currants, sugar, orange juice and lime juice in a small saucepan and bring to a
boil. When boiling point is reached, remove the pan from the heat and cover with cling film.
Allow the pan to stand for 30 minutes to infuse the syrup with the currants.
11. Drain the red currants through a sieve into a bowl, pushing with a ladle to extract as much of
the flavour as possible. Return to the saucepan and heat gently to warm through, keep warm.
12. Soak the sheet of gelatine in a small bowl with cold water for around 2 minutes until
13. Squeeze the excess water out of the softened gelatine and add into the saucepan. Whisk
gently ensuring the gelatine has dissolved completely.
14. Pass through a fine sieve into a tray measuring 20 x 5 cm and place uncovered in the freezer.
Agitate the mixture with a fork every 30 minutes to form large ice crystals. Repeat 4 times.
When the granita has formed, transfer to an airtight container and freeze until ready to serve.
Alternatively, churn in an ice cream machine following the manufacturer’s instructions.

To Serve:
15. Place the peaches on a tray and use a pastry brush to glaze them with the reduced poaching
liquor. Arrange each peach in a deep serving bowl and pour over a little more of the reduced
liquor. Pour the remaining liquor in a small serving jug.
16. Scatter the berries from the currant compote over and around the peaches. Break the granita
up into large chunks and arrange neatly around the peaches. Garnish with the nasturtium
and borage flowers and add a helping of clotted cream. Serve immediately.

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