Recipe by French Tart
This is a wonderful, light summery dessert, which never fails to please my guests, as well as my family and friends! Fresh peaches are soaked in sweet Sauternes with angelica leaves and lavender flowers tucked amongst them. Angelica is an interesting, aromatic tasting herb, and although I normally only use the stems to candy or crystallise (Homemade Candied Angelica - for Cakes, Bakes and Desserts) I have discovered that the leaves also make a great accompaniment when used with fresh fruit. Try to serve this fresh fruit salad in a large clear glass bowl for maximum impact; it just looks so pretty with the light shining through the fruit, juices and herbs! I find that the only thing that is needed to serve this is a good dollop of crème fraiche. I have also made this with apricots and melon for a slight change. I like to use a combination of white and yellow peaches for this recipe – but please use local and fresh peaches regional to your area. Prep time includes the minimum "soaking" time. I have not tried this with tinned peaches, but suspect that they may be too "soft" to hold their shape for prolonged soaking.
- 8 fresh lavender, heads rinsed
- 8 fresh angelica leaves, wiped
- 8 ripe peaches, peeled, stones removed, sliced
- 375 ml Sauternes wine or 375 ml similar sweet dessert wine, chilled
- creme fraiche, to serve
Directions See How It's Made
- Arrange the peach slices into the bottom of a large serving dish. Sprinkle over the lavender heads and then add the angelica leaves.
- Pour over enough dessert wine to cover the peaches. Turn the peach slices over a couple of times to coat them in the liquid, then cover the dish and chill the mixture in the fridge for at least four hours, or preferably overnight.
- To serve, spoon a portion of peaches in Sauternes into each of six serving bowls. Serve with a dollop of crème fraîche.