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José Pizarro's rosemary peaches with vanilla and orange sherbert
Serves 6 (Start 1 day before serving) Desserts and puddings
For the sherbert
- 500ml fresh orange juice
- 200g caster sugar
- 300ml double cream
- 1tsp vanilla bean paste
- 150ml whole milk
For the peaches
- 25g unsalted butter
- 2tbsp caster sugar
- 2tbsp clear honey, plus extra if needed
- 3 rosemary sprigs, leaves picked
- 6 ripe peaches, stoned and sliced into wedges
Method
The day before, make the sherbet. Mix the orange juice with 75g of the sugar in a bowl and set aside. Pour the cream into another bowl with the vanilla bean paste and the remaining sugar and whip until it holds its shape. Stir the milk into the bowl with the juice, then pour this mixture into the cream and mix until smooth. Leave in the fridge overnight.
The next day, churn the mixture in an ice-cream maker until set, then scoop into a tub and freeze until ready to serve.
Melt the butter in a pan over a low heat and add the sugar, honey and rosemary. Cook slowly until the sugar melts, then add the peaches. Increase the heat to medium-high and bubble until the peaches are golden and caramelised. If the syrup starts to crystallise, add a little more honey and a tiny splash of water.
Serve the caramelised peaches warm or at room temperature with the sherbet.
This recipe featured in the June 2022 issue of Food and Travel. To subscribe, click here.
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