Poached Peach Recipe - Great British Chefs

Step 1

To make the syrup, peel 1 strip of zest off the lemon and add to a pan with the water, sugar, lemon juice and vanilla. Bring to the boil and then reduce to a low heat

Step 2

Cut around the peach stone and twist the 2 halves away from each other to separate. Use a small spoon to gently lift out the stone

Step 3

Place the peach halves into the hot syrup and cook over a low heat until tender. This may take less than 5 minutes or up to 15 depending on the ripeness of the peach, so keep testing

Step 4

Allow the peaches to cool in the syrup, then remove and discard the skins, set aside

Step 5

For the granita, place the strawberries into a heatproof bowl. Add the peach juice and the lemon juice

Step 6

Place the bowl over a pan of simmering water and cook for around 40 minutes or until the strawberries break down and release all the juice

Step 7

Pass the liquid through a fine sieve and add 30g of sugar to sweeten (optional). Freeze in a large container, stirring every 30 minutes with a fork to make the ice slushy, until fully frozen

Step 8

Place a peach half in each bowl or glass. Wash and quarter the strawberries and scatter over the peach. Top with the granita and finish with the crème fraîche before serving