Roast Pistachio Stuffed Peaches With Orange Blossom Cream Food

ROAST PISTACHIO-STUFFED PEACHES WITH ORANGE BLOSSOM CREAM

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the peach halves in a gratin dish in a single layer without too much space around them (otherwise the apple juice will simply reduce and burn).
• Crush the pistachios roughly using a pestle and mortar, then mix in the lemon zest, sugar, egg and 1 tsp orange blossom water. Fill the cavity of each peach with this stuffing, mounding it over the top if you have too much.
• Mix the apple juice with the rest of the orange blossom water and pour it around the peaches. Bake for 30-45 mins, depending on ripeness. The peaches should be tender and slightly caramelised on the top.
• Whip the cream until it holds its shape, then add the orange zest and sugar, and taste for sweetness. Stir in 1/2 tsp of the orange blossom water and taste. Add more if you like, but be careful not to make the cream too perfumed.
• Serve the peaches at room temperature, with a little icing sugar sifted on top, some of the cooking juices spooned around and the cream on the side.

BAKED PEACHES WITH PISTACHIO NUTS

Steps:

• Heat oven to 350 degrees.
• Coarse chop pistachios and biscuits.
• Put into a bowl and mix into a paste with the almonds, sugar, cinnamon, egg yolk, and orange blossom water or rose water.
• Fill the cavity of each peach generously with this mixture, and arrange the fruit closely in a medium size baking dish.
• SYRUP:.
• Dissolve the honey in 300ml water over a gentle heat, add cinnamon sticks, orange strips and boil for 5-6 minutes until slightly thickened.
• Stir in orange blossom water or rose water and pour around the peaches.
• Bake 15 minutes or until the peaches look soft without falling apart, basting occasionally.
• Serve with yoghurt or fromage frais.