Pierre Koffmann
Published at The Times Magazine, July 12 2014.
Serves 4
500ml water
250g sugar
3 large ripe peaches
4 eggs
150g caster sugar
1 tbsp flour, sifted
300ml double cream
1 knob of butter
1 Preheat the oven to 180C/Gas 4. Put the water and sugar in a saucepan and bring to the boil.
2 Plunge the peaches in the syrup and bring back to the boil. Cook for no more than 3 minutes.
3 Remove the peaches with a slotted spoon. Peel, halve and stone them and set aside.
4 Whisk together the eggs and sugar until frothy. Mix in the flour, add the cream and combine.
5 Butter an ovenproof dish and place the poached peach halves cut side down,
pour over the mixture and cook for 30 minutes,
eat at room temperature.
Published at The Times Magazine, July 12 2014.
Serves 4
500ml water
250g sugar
3 large ripe peaches
4 eggs
150g caster sugar
1 tbsp flour, sifted
300ml double cream
1 knob of butter
1 Preheat the oven to 180C/Gas 4. Put the water and sugar in a saucepan and bring to the boil.
2 Plunge the peaches in the syrup and bring back to the boil. Cook for no more than 3 minutes.
3 Remove the peaches with a slotted spoon. Peel, halve and stone them and set aside.
4 Whisk together the eggs and sugar until frothy. Mix in the flour, add the cream and combine.
5 Butter an ovenproof dish and place the poached peach halves cut side down,
pour over the mixture and cook for 30 minutes,
eat at room temperature.
No comments:
Post a Comment