I created this recipe after discovering peach trees growing in a wooden greenhouse at Gravetye Manor in West Sussex.
Stuff you'll need
5 peaches, halved
100g Manuka honey
75g frozen raspberries
500g raspberries, puréed
200g sugar syrup
Get stuck in
1. Begin by making the raspberry sorbet. Combine the basil and the sugar syrup in a small pan and bring up to the boil. Add the raspberry purée to a bowl or dish and pour the boiling sugar mixture over the top. Allow to cool.
2. Pass the infused purée mixture through a fine sieve, discarding the basil. Pour into an ice cream maker and churn according to manufacturer instructions. Transfer to the freezer, removing 15 minutes before serving to soften.
3. Preheat the oven to 170℃/gas mark 4. Line a 25cm cake tin.
4. To make the frangipane, combine the softened butter and sugar together in a stand mixer. Cream together with the lemon zest until pale and smooth. Add in the eggs one at a time and continue to mix on a medium speed
5. Sift the dry ingredients together in a separate bowl. Carefully add them to the mix, continuing to mix until it comes together as a smooth batter.
6. Sprinkle the bottom of the tin with flaked almonds, then pour over the cake mixture. Bake for 25–30 minutes, until the frangipane is cooked all the way through.
7. Remove the frangipane from the oven and leave to cool. Increase the oven temperature to 200℃/gas mark 6.
8. For the honey-roasted peaches, place the peach halves skin-side up in a small baking tray. Cover them with the honey and water, ensuring an even distribution, then add in the frozen raspberries and wrap the tray in tin foil. Roast for 10–15 mins, depending on the ripeness of the fruit.
9. Before fully cooked through, remove the peaches from the oven and allow to cool in the tray (this will finish the cooking process). Remove the skins while they are still warm, slicing each half in 3 pieces to serve.
10. Meanwhile, make the Chantilly cream. Scrape the seeds from the vanilla pod onto a chopping board and sprinkle over finely grated white chocolate. Using the back of a palette knife, mix the seeds and chocolate together to lightly crush the seeds.
11. Scrape the chocolate and vanilla into a large bowl and add the remaining ingredients. Whisk lightly until semi-whipped, then transfer to a piping bag and chill in the fridge until ready to serve.
12. To make the peach sauce, blend the purée and raspberry purée together using a stick blender. Transfer to a piping bag and set aside until ready to serve.
13. Just before serving, break the frangipane up into small chunks. Slice the fresh pieces in half, cutting each half into 3 pieces. Place a frying pan over a medium heat and add the nibbed almonds, toasting lightly until golden.
14. To serve, sprinkle a line of toasted almonds across the centre of each plate and top with a quenelle of sorbet. Pipe mounds of Chantilly cream and dots of peach sauce across the plate, then scatter over the fresh and roasted peaches, fresh and freeze-dried raspberries and micro basil leaves.
125g unsalted butter, softened
125g caster sugar
1/2 lemon, zest
125g ground almonds
26g plain flour
30g flaked almonds
White chocolate Chantilly cream
1 vanilla pod
5g caster sugar
250g whipping cream
50g finely grated white chocolate
200g of peach, puréed
5 peaches, stones removed
flaked almonds, toasted