Braised peaches with lemon & elderflower

Name: Braised peaches with lemon & elderflower
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 unwaxed lemon, ½ pared zest, ½ fine zest, juice of all; 4 tbsp elderflower cordial; 4 peaches, halved; 150 ml double cream; Lotus biscuits or almond thins, to serve

In-season stone fruit is so delicious, it doesn’t take much effort to make it into a heavenly pudding. Elderflower and lemon pair beautifully with peaches or apricots, or use 1 tsp almond extract instead of the cordial to go with plums.

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Vegetarian

Serves4
CourseDessert
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

1 unwaxed lemon, ½ pared zest, ½ fine zest, juice of all
4 tbsp elderflower cordial
4 peaches, halved
150ml double cream
Lotus biscuits or almond thins, to serve

Method

Put 100ml water in a small-medium lidded frying pan with the pared lemon zest, lemon juice and 3 tbsp cordial over a low-medium heat until it starts to boil. Carefully add the peaches, cut-sides down, cover with a lid, turn the heat to low and cook for about 8 minutes, until just tender.
Use tongs to transfer the peaches to a serving dish. Discard the zest, then set the pan back over the heat and bubble the liquor until syrupy (2-3 minutes).
Serve warm or at room temperature. Use a balloon whisk to whip the cream with 1 tbsp of the cordial to soft peaks. Dollop the cream over the peaches and drizzle with syrup. Crumble over the biscuits and scatter with the fine zest.