Here’s a quick recipe for a dessert perfect for cooling down in the Summer sun. The flavours also give a taste of the exotic, so even if you’re stuck at home, you can feel like you’re on holiday
- 4 peaches ( I used doughnut peaches as they are in season)
- zest of 1/2 lemon
- juice of 1/2 lemon
- 1 shot of lemon vodka (optional)
- 2tbs sesame seeds, toasted
- 1/2 tub of vegan crème fraîche/ yogurt ( I used Oatly fraîche)
- 2tbs icing sugar, sifted
- 2 apricots, chopped finely
- 1tbs ground cardamom
- Zest of 1/2 lemon
- Squeeze of lemon juice
Start by making the fraîche. Add all of the ingredients in a bowl and mix throughly. You can either then place it in the fridge to firm or do as I did and use the freezer. It will start to create a slightly frozen texture, like a semi-freddo.
Whilst it’s in the fridge/freezer you can prep the peaches. Cut them in half and de-stone. This is usually a messy job, so I tried to keep it intact by poking the stone through the other side. once this is done, heat up a pan on a medium heat. Place the peach halves in the pan, flesh down. cook until they begin to colour. Flip and cook for a few minutes. Squeeze the lemon juice over them and sprinkle them with the lemon zest. Take them out of the pan and place them into the serving bowls. This in an optional step, but I like pouring a shot of lemon vodka on them too! Take the fraîche out and dollop it on top. Finish with a sprinkle of toasted sesame seeds. I’d recommend you pair it with a Tokaji wine.