Sticky Peaches with Sweetened Curd
RECIPE BY SARAH GLOVER • PHOTOS BY LUISA BRIMBLE
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
1/2 cup white sugar or agave
1 cup rum (I’ve chosen Sailor Jerry because of its Christmas spicy notes. It's imperative to always buy good quality booze for cooking, the flavour is noticeable, especially when using such minimal ingredients)
1/2 cup water
200g goats curd
2 cups pouring cream
1/2 cup of white sugar or agave
Light your fire about 30 minutes before you are going to cook the peaches, place them on a wire rack, keep them whole and allow them to char and soften (if your peaches are uber ripe skip this step). Allow them to cook for about 30 minutes, you want the heat to be about 150ºc you can check this using a heat gun.
Remove the charred peaches and place them on a baking tray, add some more coals and let the fire get hotter to about 200ºc. Put tray of peaches over the top of the coals and with your hand break the peaches in half and keep the pit in as they hold pectin, this will add flavour and help to thicken the sauce. Place them flesh side down, pour sugar over the top. As the sugar starts to turn to caramel, pour the rum over, be careful it will alight as the alcohol is burns off. Once the flame is off, pour a little water about 1/2 cup, continue to cook till the peaches are soft and sticky, you can toss it a little if needed.
Set aside and make your sweetened curd. In a metal bowl add the curd, sugar and with a whisk beat until it thickens. Smear over your chosen plate (I used Batch Ceramics plates for the presentation). Place the peaches and any juices over the top, add some extra agave if you like it a little on the sweet side.
Feeds: 10 - 12 people. Approximate cooking time: 30 - 40 minutes.