Peaches are my ultimate favourite summer fruit and bring back so many childhood memories for me. My dad used to bargain work for a peach from me; he placed the peach next to a crate of peas to be shelled or beans to be snapped. Only when I am done I could have my price: the peach. Now I buy them by the dozen and gorge on them daily, hey I work harder for them now than ever before! Check out my grilled peaches with a devilish boozy cream and honeycomb.
PEACHES – They come in season from May to September but peak in July and August. This delicate stone fruit comes to Europe from Northwest China via Persia. The Ancient Romans called it a “Persian apple” hence the name peach. Peaches and nectarines are the same species but a gene mutation gives nectarines a fuzz free skin.
For my recipe: half the peaches, grill for a few minutes and serve with a whipped cream mixed with a teaspoon of ground cardamom and a tablespoon of whiskey. I didn’t add sugar as the honeycomb is the sweetness of this dish.
HONEYCOMB – To bring some crunch and sweetness to the dish, I tried my hand at honeycomb. It is easy enough to make (see recipe below) and very satisfying to see that chemical reaction when adding the bicarbonate of soda to the melted sugar.
- butter for greasing
- 100 gr caster sugar
- 3 table spoon golden syrup
- 2 teaspoon bicarbonate of soda
- Grease a 20cm square tin with the butter.
- In a deep saucepan, mix the golden syrup and sugar. Over gentle heat and by constant stirring until the sugar is melted and all sugar grains have disappeared. Don't let the mixture bubble.
- Once completely melted, turn up the heat a bit and let it simmer until it because an amber colour. Remove from the heat and add the bicarb and beat with a. wooden spoon until observed and tip out into the tin immediately.
- Leave the mixture in the tin to cool down for about 2 hours. When hard, tip it out of the tin and smash into pieces.
Written and photographed by Sandra Slawinski without commercial deals. I used my vintage plates form my meme, silver from my parents former restaurant.