Christmas peach blush

  • 1.5 litres water
  • 6 peaches
  • ½ cup (125ml) lemon juice
  • ½ cup (125ml) light agave syrup
  • 300ml thick cream
  • 1 teaspoon vanilla bean paste
  • Vanilla Persian fairy floss (pashmak), to serve
  • 250g punnet raspberries
  • Micro mint or chopped pistachios, to serve
  1. To blanch the peaches, place the water in a medium saucepan over high heat and bring to the boil. Carefully add the peaches and blanch for 5 seconds. Immediately transfer to a bowl of iced water. 
  2. Combine the lemon juice and agave syrup in a small bowl. Slip the skins from the peaches, place in a shallow bowl and immediately pour over the lemon mixture. Gently toss to coat (this helps to keep the pink blush of the peaches).
  3. Whip the cream and the vanilla to soft peaks. 
  4. To serve, place peaches and a little syrup on dessert plates, add a dollop of the vanilla cream and top with the fairy floss. Add raspberries to each and top with the mint or pistachios. Serve immediately. Serves 6

DONNA’S TIP
+ This year is the year for new festive traditions. I’ve created this unique, summery Australian Christmas dessert that combines fresh peaches and raspberries – super simple and just so delicious.

Photography: Chris Court

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