Poached peach and cherry coupe in a lemon syrup

Poached peach and cherry coupe in a lemon syrup

Coupe de pêches et de cerises au citron

By
From
Taste le Tour
Serves
6

From the Languedoc region

You can find this type of luscious, fruity dessert in the Languedoc region around the stunning city of Albi, the birth place of French painter, Toulouse Lautrec.

Ingredients

Quantity Ingredient
4 lemon, juiced
1 cup sugar
1/2 vanila pod, split open lengthwise
6 peaches, washed and stoned
500g cherries, stoned
200ml thickened cream
2 tablespoons full-cream milk
2 tablespoons sugar
sweet biscuits

Method

  1. Combine the lemon juice, sugar and vanilla pod in a medium saucepan. Bring to a boil and cook for 30 seconds.
  2. Cut each peach into 6–8 slices, but do not peel. Place in the simmering syrup and poach for 5–8 minutes. Use a slotted spoon to transfer the peach segments to a large bowl.
  3. Return the syrup to a simmer and add the cherries. Stir gently then turn off the heat. The syrup must not boil. Pour the cherries and syrup over the peaches. Shake the bowl well then leave to cool. Once cold, refrigerate until 10 minutes before serving.
  4. Whip the cream and milk together until light and firm, but not too stiff. Mix in the sugar.
  5. Spoon the sweet cream into a piping bag fitted with a small serrated nozzle. Pipe a little cream into six serving glasses and top with a few peach segments and cherries. Top with a little more piped cream and finish with fruit. Serve straight away with your choice of sweet biscuits.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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