Maternity leave from the blog is almost over! This is the last Guest Post, which means I’ll be back in the kitchen imminently, and I’m looking forward to it. But before I do, Jonny and Ali, my friends and sometime bloggers at Honest Kitchen, have created a couple of gorgeous recipes with the last of the summer harvest. They’ve taken peaches, warmed them up and turned them into a fresh, flavoursome salad and a decadent dessert. It’s a double-dose last hoorah for summer! Enjoy.
One of the best parts of summer is the stonefruit – nectarines, apricots, plums and peaches. We are blessed in Victoria with an abundance of fruit that grows in the Goulburn Valley regions of Central Victoria. In peak season, we buy bag-loads of juicy, sun-speckled peaches at the farmers market. These peaches stay on the vine until perfectly ripe so they’re wonderfully juicy and delicious, but they become over ripe quickly, so we’re often looking for ways to make the most of these jewels of summer.
One way that we do this is by cooking them. Using heat with peaches brings out yet more of those summery flavours and is a terrific way to use less-than-perfect fruit. Even a hard, floury peach from the supermarket will shine when cooked.
Peach Tarte Tartin
- 5-6 peaches, halved, stoned and cut into 1cm wedges
- 60g unsalted butter
- 60g caster sugar
- Vanilla bean
- 1 sheet of all-butter puff pastry
Preheat the oven to 200°C. In a medium sized, heavy-based pan, melt the butter over medium-low heat. Cut the vanilla pod in half and scrape out the seeds.
Once the butter has melted, add the caster sugar and vanilla pod with seeds and stir to combine. Allow the sugar to melt and caramelise over medium-low heat, only stirring occasionally. Once the sugar and butter are copper-coloured, turn off the heat and add the peach slices. Drape the puff pastry over the peaches and tuck in the edges.
Place the pan into the oven and bake for 30 minutes or until the pastry is puffed and golden brown. Remove from the oven and leave to rest for 15 minutes before turning out onto a platter. Be careful that you don’t burn yourself when turning out the tarte tatin and don’t worry if it looks a bit messy.
Cut large slices and serve warm or room temperature with vanilla ice cream or whipped cream.
Grilled Peach Salad with Bresaola and Fior di Latte
- Olive oil, for frying
- 3 yellow peaches
- 100g bresaola (or prosciutto)
- A large ball (150g) of fior di latte (fresh mozzarella)
- 3 large handfuls of rocket
- 2 tbsp extra virgin olive oil
- 2 tsbp white wine vinegar
- Sea salt
- 1 tsp raspberry vinegar (optional)
Heat a couple of teaspoons of olive oil in a heavy pan over medium heat. Cut each of the peaches in half and remove the pits. Place the peach halves flesh side down and cook for around 10 minutes or until the flesh becomes slightly charred. Remove peaches to cool and slice into wedges.
To make the dressing, mix together extra virgin olive oil and vinegars with a pinch of salt. Taste and adjust the seasoning and add more vinegar or olive oil to taste.
Tear the fior di latte and slices of bresaola into bite-sized pieces and place in a large bowl with the peaches and rocket. Toss with the dressing and serve on a large platter.