Sweet pickled peaches with whipped goat’s cheese

  • Preparation time: 10 minutes + cooling
  • Cooking time: 10 minutes
  • Total time: 20 minutes + cooling

Serves: 4


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.