Poached peaches with cinnamon ice cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Ripe peaches | ||
| Orange juice for poaching | ||
| 1 | Vanilla pod; seeds removed | |
| 1 | pint | Skimmed milk |
| 1 | teaspoon | Cornflour; slaked with a |
| ; little water | ||
| 1 | teaspoon | Ground cinnamon |
| 2 | Free-range egg yolks | |
| 1 | tablespoon | Raw cane sugar |
| Pur‚ed raspberries to serve | ||
| 1 | Sprig fresh mint to garnish | |
Directions
FOR THE CINNAMON ICE CREAM
1. Pour sufficient orange juice over the peaches to cover them and poach gently for 3 minutes. Drain, skin and refrigerate until required.
2. Place the vanilla pod in a small pan with the milk, bring slowly to the boil and add the cornflour and cinnamon.
3. Stir until thickened, then lower the heat and simmer for 2 minutes 4. Whisk the egg yolks and sugar together and pour on the hot milk. Return to a clean pan and cook over a low heat (do not allow the custard to boil) until the mixture coats the back of a spoon.
5. Transfer to an ice cream machine and churn for 15 minutes.
6. Place the peaches on individual serving plates. Spoon a little raspberry puree around the base of each and arrange a quenelle of cinnamon ice cream on top. Garnish with a sprig of mint.
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