This summer dessert is as refreshing as it's simple, and it was inspired by a recent trip to Japan where they grow the prettiest white peaches glazed with sugar syrup. I wanted to share this video while the elderflower is still in season and easily harvested in frothy bunches from the trees. If you don't make your own elderflower cordial though, you can easily buy it.
Elderflower syrup:
Ingredients:
20 heads of elderflower.
1kg caster sugar
1.25 litres water
2 lemons sliced
50g citric acid
Method:
Soak the flowers in water to remove insects and leave to dry on a paper towel for half an hour.
Remove the green stalks with scissors
Add the sugar and water to a saucepan and heat until the sugar has dissovled
Stir in the citric acid, add the flowers and the lemon and set aside to cool.
Chill for 24 hours, strin through muslin or sieve and decant into sterilised bottles.
Elderflower syrup:
Ingredients:
20 heads of elderflower.
1kg caster sugar
1.25 litres water
2 lemons sliced
50g citric acid
Method:
Soak the flowers in water to remove insects and leave to dry on a paper towel for half an hour.
Remove the green stalks with scissors
Add the sugar and water to a saucepan and heat until the sugar has dissovled
Stir in the citric acid, add the flowers and the lemon and set aside to cool.
Chill for 24 hours, strin through muslin or sieve and decant into sterilised bottles.
Poached Peaches
Ingredients - 3-4 ripe peaches
1 litre of water
3 tablespoons of elderflower cordial
300ml double cream lightly whipped
1 Tsp maple syrup per peach
Garden roses to decorate
Method:
Place the peaches in a saucepan and add the water and cordial before bringing to the boil. Lower the heat and simmer until the peaches are soft and the skins begin to wrinkle.
Leave in the syrup to cool and then gently transfer the peaches and syrup into a covered dish and chill in the fridge for a couple of hours or overnight.
Peel peaches and serve with whipped cream, maple syrup and decorate with rose petals if desired.These poched peaches couldn't be simpler, or more delicious. Simply add three tablespoons of Elderflower cordial to a litre of water and add 3 or 4 ripe peaches.
Ingredients - 3-4 ripe peaches
1 litre of water
3 tablespoons of elderflower cordial
300ml double cream lightly whipped
1 Tsp maple syrup per peach
Garden roses to decorate
Method:
Place the peaches in a saucepan and add the water and cordial before bringing to the boil. Lower the heat and simmer until the peaches are soft and the skins begin to wrinkle.
Leave in the syrup to cool and then gently transfer the peaches and syrup into a covered dish and chill in the fridge for a couple of hours or overnight.
Peel peaches and serve with whipped cream, maple syrup and decorate with rose petals if desired.These poched peaches couldn't be simpler, or more delicious. Simply add three tablespoons of Elderflower cordial to a litre of water and add 3 or 4 ripe peaches.
Bring to the boil and then simmer until the peaches are soft and the skins are beginning to wrinkle. Leave to cool and then chill in the fridge for an hour or two, or overnight, until needed.
Peel the skins and pair with a dollop of softly whipped cream, flavoured with a drizzle of maple syrup for a fresh and gently sweet summer dessert.
Decorate with rose petals.
