Yotam Ottolenghi’s peach recipes

October 5, 2017

There are few things as, er, peachy as a ripe peach( and even unripe ones have their employs)

I went to a party earlier this summer and took a tray of ripe peaches instead of a bottle of wine. I would never have dreamed of taking a tray of, say, avocados or a bunch of bananas. Its not that those fruit are any less special; its just that they dont have quite the same wow factor, that seducing, feed me now seem of a perfectly ripe peach.

The difference between peaches and avocados is all to do with the road the fruit ripen. Bananas and avocados( along with pears and tomatoes) are climacteric and often store their sugar in the form of starch. Once picked, a simple hydrocarbon gas called ethylene triggers the process that converts that starch back to sweetness. This induces such fruit a logistical dream for those who grow and sell them: they can be picked unripe and shipped hard( so theyre not prone to bruising ), and ripened once the travel is done .( On a smaller scale, you can achieve a similar effect at home by putting an unripe fruit in a paper bag with a ripe one. The ripe fruit will emit ethylene, which helps ripen the unripe fruit .)

Peaches, on the other hand, are not such a peachy logistical dreaming. Along with other non-climacteric fruit such as pineapple, citrus, most berries and melons, they dont store starch, so they dont go across the same process of converting it into sugar. Theyll continue to soften once picked, sure, and also develop an incense, but their sweetness wont develop any more post-picking .( The cold temperature at which they are stored when shipped and stocked, to prolong shelf life, also entails the flesh often turns very mealy .)

Thats why I regard a tray of ripe peaches as something of a gift: eating them right there and then, and hitting that sweet spot, really is worthy of a jamboree. Its also why I reserve firmer fruit for cakes and tarts; overripe ones go into jams, compotes or todays shrub. Hard peaches may absence some natural sweetness, true, but you can describe that out depending on how you cook them. They also have the advantage of being robust enough to hold their shape: chargrill wedges and pair with slices of salty tinge or pork belly, spoonfuls of creamy cheese or a hard herb such as rosemary.

Peach, rosemary and lime galette

This induces good hire of firm , not-so-ripe peaches. By macerating them in sugar and lime juice, you not only soften the fruit, but you also make a beautiful syrup to pour over the dish at the end. Rosemary, which Ive applied both in this dish and in the shrub, is a fantastic match for peach. Its a combining I detected most recently, and now I cant get enough of it. Serves four generously.

2 limes 1 peeled in 7 long strips, the other grated, to get 1 tsp, then both juiced, to get 1 tbsp
80 g caster sugar
2 big firm peaches, stoned and cut into 0.5 cm-thick slice( 300 g net weight)
2 big sprigs rosemary, plus tbsp picked leaves
150 g creme fraiche
Plain flour, for dusting
200 g all-butter puff pastry
10 g unsalted butter, cut into 1cm pieces
1 egg, beaten
tsp cornflour

Heat the oven to 180 C/ 350 F/ gas mark 4.

Mix the lime juice with 60 g sugar in a large bowl, add the peaches, strips of lime scalp and rosemary sprigs. Stir and set aside to macerate for at the least 40 minutes, and up to a couple of hours. Strain the peaches through a sieve set over a small saucepan, and dispose the rosemary and lime peel: you should end up with about 60 ml peach syrup.

Mix the grated zest and a teaspoon of sugar into the creme fraiche and refrigerate until ready to serve.

On a gently floured work surface, roll out the pastry into a 26 cm-wide circle merely under 0.5 cm thick, then transfer to a baking tray lined with greaseproof paper.

Arrange the strained peaches haphazardly in the middle of the pastry, leaving a clear 6cm perimeter all around the edge, then fold this outer 6cm rim up and over the peaches. Dot the butter over the exposed peaches, then brush the pastry all over with beaten egg. Sprinkle the remaining tablespoon of sugar evenly over the pastry and cook for 20 minutes, until its golden and the fill is beginning to bubble.

While the galette is cooking, whisk the cornflour into the reserved peach syrup. Simmer over a medium-high hot until it thickens to the consistency of honey( about two minutes ), then pour over the peaches. Sprinkle the rosemary foliages on top and return the galette to the oven for 15 minutes, until the pastry is golden-brown and the fill bubbling.

Leave to cool slightly, then serve with a bowl of the lime creme fraiche on the side.

Peach and rosemary shrub

Shrubs( basically, sharp, sweet syrups) are traditionally are applied to flavour soft drink and cocktails. Theyre also great drizzled over desserts. In making this shrub, youre left with the bonus of 400g cooked peach pulp, which is delicious over yoghurt and granola( find next recipe) or ice-cream. Makes 600 ml.

1kg very ripe yellow peaches, stoned and approximately chopped
3 sprigs rosemary
120 ml apple cider vinegar
150 g caster sugar

Put everything into a large saucepan on a medium-high hot, and cook at a gentle simmer for about 20 minutes, stirring occasionally, until the fruit has broken down and is the consistency of a thick compote.

Line a large sieve with muslin, then defined it over a large bowl or container( make sure the sieve does not touch the bottom of the container, so the liquid can drain through ). Tip the peach mix into the lined sieves and leave to drainage for one to two hours, until all the liquid has strained through. Discard the rosemary.

Store the shrub and the strained fruit in separate airtight receptacles in the refrigerator: the shrub will maintain for up to a month, the fruit for a week.

Strained peaches with granola and yoghurt

This is a great breakfast, but by all means convert it into a dessert by swapping the yoghurt for whipped cream or ice-cream. Serves four.

600 g Greek-style yoghurt
350 g-4 00 g strained peaches from inducing the shrub( assure previous recipe)
100 g granola
60 ml peach and rosemary shrub( watch previous recipe)
4 tsp honey
tsp Chinese five-spice
1 tsp approximately chopped rosemary foliages

Divide the yoghurt, strained peaches and granola between four serving bowls, dishing it up so that you can see each element. Pour the shrub over the strained peaches, then drizzle honey evenly over everything. Finish with a sprinkling each of five-spice and rosemary.

Peach and rosemary bellini

My ideal summer drink. Makes four.

120 ml peach and rosemary shrub( insure previous recipe)
Finely shaved scalp of 1 lemon (8 strips)
4 small rosemary sprigs
About 400 ml prosecco

Pour the shrub into the bottom of four champagne glass. Add two strips of lemon peel and a rosemary sprig to each glass, top with prosecco and enjoy.

Grilled peaches and athlete beans with goats cheese

Yotam
Yotam Ottolenghis grilled peaches and athlete beans with goats cheese. Photograph: Louise Hagger for the Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay, assisted by Agathe Gits

This is an unusual, and delectable, combining. Serves four as a starter.

400 g athlete beans, stringy edges removed and cut on an slant into 8cm-long pieces
3 tbsp olive oil
Flaked ocean salt and black pepper
2 firm peaches, stoned and cut into 0.5 cm-thick slices
5g mint leaves, approximately torn
tbsp lemon juice
80 g young, soft goats cheese, approximately broken into 4cm pieces
20 g roasted salted almonds, chopped
tbsp honey

Toss the beans in two tablespoons of petroleum and a half-teaspoon of salt. Heat up a barbecue or a ridged griddle pan on high hot, and cook the beans for three to four minutes on both sides, until they get clear grill marks all over and are virtually cooked. Transfer to a bowl and cover-up with a plate for five to 10 minutes; the residual heat will softened the beans, so leave on their cover-up depending on how crunchy you like them.

Drizzle the remaining tablespoon of petroleum over the peach slices and grill for one to two minutes a side, until they take on visible char marks.

Add the peaches and the mint to the bean bowl, then transfer to a platter and season with the lemon juice, an eighth of a teaspoon of salt and a good grind of pepper. Dot the cheese and almonds around the plate and finish with a drizzle of honey.

Yotam Ottolenghi is chef/ patron of Ottolenghi and Nopi in London.

Read more: www.theguardian.com

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