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Serves 2

Champagne Scented Soft White Peach

This recipe is summer in a dish, so much so that it even featured in Lisa Goodwin-Allen's 'Summer Lunch Party' cookery class. Now you can try it at home!


Apple Corer
Small Roasting Tin
Tray (20 x 5cm)
Pastry Brush 

For Peaches:
2 medium flat peaches
4 tbsp Madeira
2 tsp runny honey
2 tsp muscovado sugar
50ml of peach cooking liquor
1 tbsp Louis Roederer Champagne 
1 tsp lime juice 

For the Current Compote:

50g red currants
1 tbsp water
10g elderflower cordial
half tsp sugar

For the Red Current Granita:
225g red currants
100g sugar
150ml fresh orange juice 
juice of 1 lime
1 sheet gelatine (3g)

For the Garnish

handful of nasturtium and orange flower 
2 tbsp clotted cream
baby mint leaves 

Preparation method

For the Peaches
1. Pre-heat the oven 200°C (fan assisted)

2. Remove the stones from the peaches with an apple corer and arrange in the roasting tin. Drizzle the peaches with the Madeira and the runny honey and then sprinkle with the Muscovado sugar.

3. Bake in the pre-heated oven for 7 minutes, then turn the peaches over and bake for a further 7 minutes.

4. Remove the tin from the oven and set aside until cool.

5. When the peaches have cooled down, gently peel away their skins. Pour half the cooking liquor into a small saucepan and reduce down to a thick syrupy consistency. This will be used as a glaze later in the recipe. 

6.Set the peaches to one side at room temperature until ready to use. If not using immediately, transfer to an airtight container and keep refrigerated but bring back to room temperature before serving.

For the Peach Liquor
7. Combine the remaining (unreduced) cooking liquor (approx 50ml) with the champagne and lime juice in a small jug and mix well. Refrigerate until ready to use.

For the Current Compote
8. Place all the ingredients into a small saucepan and bring up to boil. turn the heat down and simmer gently until the red currants are just cooked.

9. Remove the currents from the pan with a slotted spoon, transfer to an airtight container and pour over a little of the liquid. Refrigerate until ready to use.

For the Red Current Granita
10. Place the red currents, sugar, orange juice and lime juice in a small saucepan and bring to a boil. When boiling is reached, remove the pan from the heat and cover with cling film. Allow the pan to stand fro 30 minutes to infuse the syrup with the currants.

11. Drain the red currants through a sieve into a bowl, pushing with a ladle to extract as much of the flavour as possible. Return to the saucepan and heat gently to warm through, keep warm.

12. Soak the t=sheet of gelatine in a small bowl with cold water for around 2 minutes until softened. 

13. Squeeze the excess water out of the softened gelatine and add into the saucepan. Whisk gently ensuring the gelatine has dissolved completely.

14. Pass through a fine sieve into a tray measuring 20 x 5cm and place uncovered in the freezer. Agitate the mixture with a fork every 30 minute to form ice crystals. Repeat 4 times. When the granite has formed, transfer to an airtight container and freeze until ready to serve

15. Place the peaches on a tray and use a pastry brush to glaze them with the reduced poaching liquor. Arrange each peach in a deep serving bowl and pour over a little more reduced liquor. Pour the remaining liquor in a small serving jug.

16. Scatter the berries from the current compote over and around the peaches. Break the granita up into large chunks and arrange neatly around the peaches. Garnish with the nasturtium and borage flowers. Serve immediately.

Serving Suggestions

Add a helping of clotted cream to the dish.

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