Peaches with white Christmas pudding ice-cream Recipe
Ingredients
390g assorted glace fruits (such as amerena cherries, pears, citron and clementines), coarsely chopped
2 1/4 cups (560ml) sweet sherry
6 (55g each) egg yolks
21/4 cups (485g) caster sugar
2 cups (500ml) milk
2 vanilla beans, split, scraped
2 cups (500ml) pouring cream
60g white chocolate, coarsely grated
3/4 cup (105g) toasted slithered almonds
8 small (about 110g each) peaches
2 cups (500ml) water
Peaches with white Christmas pudding ice-cream Recipe
Method
Step 1
Combine glace fruits with 1/4 cup (60ml) sherry in a small bowl. Cover with plastic wrap and set aside for 2 hours to macerate.
Step 2
Place a fine sieve over a medium bowl, then place on top of a slightly larger bowl filled with ice. Use a hand held mixer to whisk the egg yolks and 3/4 cup (155g) sugar in a medium bowl for 2 minutes or until pale and fluffy.
Step 3
Meanwhile: combine the milk, 1/2 cup (100g) sugar and 1 vanilla bean in a large saucepan over medium heat and bring to a simmer. While stirring with a wooden spoon, gradually pour hot milk mixture over the egg mixture. Return to a clean saucepan and place over a low heat. Cook, stirring, for 10 minutes or until mixture coats the back of a spoon. Remove from heat. Pour mixture through the fine sieve into the chilled bowl, stir in cream and set aside for 10 minutes or until chilled. Freeze ice-cream in an ice-cream machine, following manufacturers instructions. (Alternatively, place mixture in a metal container and cover with foil. Place in the freezer for 4 hours or until almost set. Use a metal spoon to quickly break up ice-cream and place in the bowl of a food processor. Process until smooth. Return to metal container and cover with foil. Place in the freezer for 2 hours or until almost set).
Step 4
Place a 2 litre (8-cup) capacity pudding mould or bowl in the freezer to chill. Strain fruit mixture and discard sherry. Add to the ice-cream with the chocolate and almonds and stir to combine. Spoon into the prepared mould. Cover with plastic wrap and place in the freezer for 6 hours or until firm.
Step 5
Use a small sharp knife to score the tips of each peach. Combine the water, remaining sherry, sugar and vanilla in a medium saucepan over high heat. Bring to the boil. Add peaches, cover with baking paper and use a small plate to weigh down. Reduce heat to low and simmer, covered, for 10 minutes or until tender. Use a slotted spoon to transfer peaches to a bowl. Set peaches and syrup aside to cool slightly. Return the peaches to the syrup and cover with plastic wrap. Place in the fridge to chill.
Step 6
Turn the pudding out onto a plate. Cut into wedges to serve with the peaches and syrup.
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