Poached peaches with cinnamon ice cream

1 servings

Ingredients

Quantity Ingredient
Ripe peaches
Orange juice for poaching
1 Vanilla pod; seeds removed
1 pint Skimmed milk
1 teaspoon Cornflour; slaked with a
; little water
1 teaspoon Ground cinnamon
2 Free-range egg yolks
1 tablespoon Raw cane sugar
Pur‚ed raspberries to serve
1 Sprig fresh mint to garnish

Directions

FOR THE CINNAMON ICE CREAM

1. Pour sufficient orange juice over the peaches to cover them and poach gently for 3 minutes. Drain, skin and refrigerate until required.

2. Place the vanilla pod in a small pan with the milk, bring slowly to the boil and add the cornflour and cinnamon.

3. Stir until thickened, then lower the heat and simmer for 2 minutes 4. Whisk the egg yolks and sugar together and pour on the hot milk. Return to a clean pan and cook over a low heat (do not allow the custard to boil) until the mixture coats the back of a spoon.

5. Transfer to an ice cream machine and churn for 15 minutes.

6. Place the peaches on individual serving plates. Spoon a little raspberry puree around the base of each and arrange a quenelle of cinnamon ice cream on top. Garnish with a sprig of mint.

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