Sticky Peaches with Sweetened Goat's Curd

It's stone fruit season here in Australia. Usually chocolate or a Christmas pudding graces the festive table, I often find, after a big lunch,
a belly full of laughs and a little wine to top it off,  I want something light and sweet, I think this recipe is the perfect answer. The sourness of goat's curd
cuts through the sweetness of the fruit and sugar.  You can also make this recipe using agave instead of sugar if you want it to be refined sugar-free



6 peaches
1/2 cup white sugar or agave nectar
1 cup rum (see note)
200 g goat’s curd
2 cups pouring cream
1/2 cup white sugar or agave nectar, plus extra if needed

Wire rack
Heat gun

Serves 10–12


1: Light your fire 30 minutes before you are ready to cook and let it burn down until you obtain a medium heat.

Place the peaches on a wire rack and and cook for about 30 minutes or until charred and softenened (if your peaches are uber-ripe skip this step). Keep an eye on the heat – you want it to be about 150C (check with a heat gun). Transfer the charred peaches to a baking tray.

2: Add some more coals and let the fire get hotter (about 200C). Put the tray of peaches a rack over the coals and gently break the peaches in half. Keep the stones in as they hold pectin, which will add flavour and help to thicken the sauce. Place the peaches, flesh–side down, on the tray and scatter the sugar or agave over the top. As the sugar starts to caramelise, pour the rum over – be careful it will flame up as the alcohol is burns off. Once the flame is off, pour about 1/2 cup water over the peaches and cook for about 20 minutes or until they are soft and sticky, tossing a little if needed. Set aside.

3: Place the goat’s curd, cream and sugar or agave in a metal bowl and whisk until thickened. Smear over your chosen plate, arrange the peaches and any juices on top. Add some extra sugar or agave if you like it on the sweet side.

Note: I’ve chosen Sailor Jerry Spiced Rum because of its Christmas spicy notes. Whatever you choose, make sure you buy good-quality booze for cooking – the flavour is noticeable, especially when you are using minimal ingredients, as here.