To me, peaches are synonymous with summer. If you are lucky enough to be enjoying the end of a Northern hemisphere summer right now, then the late summer harvest of stone fruit is at its sweet best and this recipe is perfect for you. Warm and spiced, but still light and summery, the addition of a little lemon zest adds a pleasing zing to what is a very simple and easy dessert.
Grilled peaches
Photographer: Adam
Serves 4
INGREDIENTS
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4 peaches, halved and stones removed
8 whole star anise
2 cinnamon quills
1 cup white wine
¼ cup brown sugar
2 tbsp sliced almonds
Finely grated zest of half a lemon
Whipped cream or mascarpone to serve
METHOD
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1. Take each peach half and place one whole star anise into the void left from removing the stone.
2. Heat a frying pan over a moderate heat. Place peaches cut side down on hot pan to sear the flesh. Cook for 2 minutes before adding half the wine and both cinnamon quills. Sprinkle over brown sugar and cook the peaches for 10 minutes.
3. Add the remaining half cup of wine, turn up heat to high and cook for 4-5 minutes, until liquid has reduced by half.
4. Place two pieces of peach in each bowl, sprinkle with sliced almonds and lemon zest. Spoon over a little of the cooking liquid, top with whipped cream or mascarpone and serve warm.
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