Poached peaches, pinot jelly and elderflower cream

Tinned peaches and jelly (from the packet) for dessert was a staple for me when I was growing up. One of the great things about training as a chef was learning to work with gelatine and make real jellies, with all sorts of fantastic flavours. At this time of year fresh white peaches look stunning as a dessert centrepiece and taste amazing, especially when they’re poached in wine. This fragrant cooking syrup is used again to make a peach-flavoured pinot gris jelly — a taste experience completely different to those childhood memories.

Ingredients

500 ml	Pinot gris
150 g	Sugar
350 ml	Water
1	Orange
4	White peaches (Main)
7 leaves	Gelatine
2 Tbsp	Elderflower cordial
½ cup	Whipped cream

Directions

1. In a small saucepan gently bring to the boil the wine, sugar and water.
2. Peel strips of orange zest and add to the saucepan with the peaches.
3. Simmer peaches for 30 minutes or until they are soft. Remove and allow to cool.
4. Soak gelatine leaves in cold water for 2 minutes, squeeze out excess water then mix with 500ml of hot pinot gris syrup.
5. Allow to cool then pour jelly mix into a small plastic container. Place in the fridge to set.
6. Mix elderflower cordial with cream.
7. Peel the skin off the peaches. Arrange peaches in a glass bowl. Dice the jelly and spoon jelly into the bowl. Serve with a spoonful of elderflower cream and garnish with poached orange zest.

More peach recipes from Geoff Scott

• Barbecue pork with golden peach raw relish
• Grilled peaches on French toast