Spiced poached peaches with star anise cream
Prep time: 5 mins
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