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    Citrus-Poached Peaches with Sybil Kapoor's Plum Ice Cream

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    Citrus-Poached Peaches with Sybil Kapoor's Plum Ice Cream

    • Vegetarian
    • Preparation time: 1 hour plus cooling and freezing
    • Total time: 1 hour plus cooling and freezing 60 minutes

    Serves: 6


    • Ice Cream
    • 450g plums
    • 200g caster sugar
    • 6 tbsp kirsch
    • 284ml carton double cream
    • 4 medium egg yolks
    • Peaches
    • 150g caster sugar
    • 300ml water
    • 1 lime
    • 1 stem lemon grass, smashed
    • 6 peaches


    1. Halve and stone the plums and place in a non-corrodible saucepan with half the sugar and 3 tbsp kirsch. Cover and set over a low heat for 5 minutes or until the plums begin to release lots of juice. Increase the heat slightly and simmer for 20 minutes until very tender. Purée and set aside.
    2. Before preparing the custard for the ice cream, put some ice in a large bowl, then put a sieve over a smaller bowl and place on the ice. This will enable you to cool the custard quickly. Pour the cream into a saucepan, bring up to boiling point, then remove from the heat. Whisk the egg yolks with the remaining 100g sugar until thick and pale, then slowly whisk in the warm cream. Return to the pan and set over a low heat. Stir continuously with a wooden spoon until the custard thickens enough to coat the back of the spoon (10-20 minutes). Don't let it boil. As soon as it is ready, strain through the sieve into the bowl on the ice. Stir until tepid then mix in the plum purée and remaining 5 tbsp kirsch. Cover and chill.
    3. Churn the cold custard according to the instructions for your ice cream machine until it reaches a soft set. Alternatively, pour into a shallow plastic container, cover and freeze. Beat with a fork every 40 minutes until you have a smooth, soft-set ice cream.
    4. To prepare the peaches, put the sugar and water, 4 strips of zest pared from the lime, and the lemon grass in a large pan. Heat gently until the sugar is dissolved. Halve and stone the peaches and add to the syrup. Poach gently until just soft (5-10 minutes), then set aside to cool (they will soften further). Serve the peaches in a little of the syrup, with scoops of plum ice cream, scattered with zest grated from the lime and a few shards of lemon grass.

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