Poached Clingstone Peached With Grand Marnier
Once in a while…
Don’t you like to have something a little special?
A little grown up?
And a little indulgent?
That’s exactly what this week’s recipe of the week is!
Gorgeous clingstone peaches…
And vanilla bean ice cream, tick all the boxes we mentioned above.
Special, grown up & indulgent!
Poaching the clingstones in sugar water…
And finishing them off with the orange liqueur is just a match made in heaven.
But rather than being a duo it becomes a threesome by the addition of the vanilla bean.
Smooth, creamy and cool against the sweet and sensual poached fruit…
It’s definitely a dessert I’d recommend for a romantic dinner for two.
And before you start thinking there’s too much effort in “special”…
I can assure you that it’s really simple too!
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3 clingstone peaches quartered, pip removed
1 cup of water
½ cup sugar
2 tbsp Grand Marnier liqueur
Vanilla bean ice-cream of your choice
Mint leaves for garnish
Cinnamon for garnish
In a medium sized pan, add the water and sugar and heat until sugar has dissolved.
Add the peaches and bring to the boil.
Reduce the heat to a simmer for 10 minutes. Keep turning the peaches as you cook.
Increase the heat to high for 3 minutes then back to a simmer for another 5-8 minutes or until the peaches are nice and tender.
Remove from the heat, add the Grand Marnier and stir to combine.
Transfer the peaches & syrup to a bowl and leave overnight in the fridge.
Serve the following day on vanilla bean ice-cream and garnished with mint, cinnamon & drizzle with some of the syrup.