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Sweet pickled peaches with whipped goat’s cheese
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6 ripe peaches
100ml white wine vinegar
125g golden caster sugar
Several small sprigs rosemary
2 tbsp lemon juice
150g tub essential Waitrose French Soft Goat’s Cheese
170ml double cream
1. Halve and stone the peaches. Put the vinegar, sugar and rosemary in a medium-sized saucepan with 50ml water and cook gently until the sugar has dissolved.
2. Add half the peaches and cook over a barely simmering heat for 3 minutes until the peaches have softened. (They’ll soften more as they cool.) Lift out of the pan with a slotted spoon into a bowl. Cook the remaining peaches in the syrup and drain to the bowl. Leave the syrup to cool. Stir in the lemon juice, pour over the peaches and keep in a cool place or the fridge for up to 24 hours before serving.
3. Beat the goat’s cheese in a bowl to soften. Gradually beat in the cream with a wooden spoon until soft, creamy and slightly thickened. Transfer to a serving dish and serve with the peaches.
Typical values per serving: