Spiced poached peaches with star anise cream

Friday - - Leisure Food -

Prep time: 5 mins

(serves 6)

Cook­ing time: 1 hour In­gre­di­ents 6 ripe (but not overly ripe) peaches 2 cin­na­mon sticks 4 whole star anise 4 slices fresh gin­ger 250g su­gar 400ml full-fat Greek yo­gurt 2–3 tsp pow­dered star anise, or to taste

toasted al­mond flakes, to serve Method 1. Cut a small cross in the skin at the bot­tom of each peach. Place them in a large bowl and pour over boil­ing wa­ter to cover. Drain af­ter 30 sec­onds then pour over cold wa­ter from the tap. Leave for 40 sec­onds, re­move from the bowl and peel away the skins with the help of a sharp knife. If this hasn’t worked, re­peat once more. Place the cin­na­mon sticks, whole star anise, fresh gin­ger and su­gar in a large pan with 1.5 litres of wa­ter and bring to the boil, then cook un­til the su­gar has dis­solved. Add peaches and cover the top of the wa­ter with a layer of grease­proof pa­per so the peaches are com­pletely sub­merged in syrup. Cover with a lid and sim­mer gen­tly for 10-15 min­utes or un­til peaches are soft (the riper the peach, the quicker it will cook). Re­move the peaches to a sep­a­rate dish and boil the syrup un­til it is re­duced to about 200ml. Al­low to cool. Re­move the cin­na­mon sticks, star anise and gin­ger. Stir 4-5 ta­ble­spoons of the syrup into the yo­gurt along with the pow­dered star anise. Taste and ad­just the sweet­ness to taste. Serve the peaches scat­tered with al­monds, re­main­ing syrup and a spoon­ful of the yo­gurt.

Recipe from An­jum’s New In­dian pub­lished by Quadrille

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