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Peaches Poached in Prosecco with Crème Fraiche and Mint Coconut Sugar

Recipe by Tobie Puttock

Try not salivating at these babies. This is summer on a plate!

  • 4 firm peaches
  • 1 bottle Prosecco
  • 1 split vanilla pod
  • Peeled zest of 1 orange
  • 4-5 cardamom pods
  • ¼ cup picked mint leaves
  • 80g coconut sugar
  • 1 vanilla pod
  • 150ml crème fraiche for serving
  1. Wash the peaches in some fresh water.
  2. Place them in a deep saucepan, add the Prosecco, vanilla and orange zest and cardamom pods. The liquid should completely cover the peaches (you can cover them with a small saucer if you need to weigh them down) and also top up with a little water if they are not quite covered.
  3. Bring to a boil and then immediately reduce to a gentle simmer for 5 minutes and then remove the pot from the heat allowing the peaches to cool in the Prosecco, making sure the liquid completely covers them.
  4. Combine the mint leaves with the coconut sugar in a mortar and pestle and grind until you have a paste. The sugar should turn a bright green colour.
  5. When the peaches have cooled enough for you to handle, peel the skin off. It should come off quite easily when scraped with a knife.
  6. Slice the peaches around the pit and twist in half. Remove the pit and arrange the peach halves on serving plates, alternatively, you can serve them whole.
  7. Spoon some of the Prosecco liquid over the top and sprinkle with the mint sugar.
  8. Serve immediately with a dollop of Crème Fraiche

Serves four.

Watch Tobie Puttock making this recipe over here.

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