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This dish, by Wales' award-winning Fairyhill restaurant, speaks of late summer. The combination of the fragrance of the ripe peach and that of lemon blossom and zest come together with textures and flavours resplendent of a fine summer day.
Bring stock syrup to the boil and lightly poached the peaches, allow to cool and peel off the skins.
For the caramel:
Place sugar into a heavy-bottomed saucepan with 75g of water. Bring to caramel stage, remove from heat and add rest of the cold water to prevent the caramel from burning. Pour into caramel moulds.
For the custard:
Split vanilla pod and place (including the seeds) in the milk and bring to the boil. Whisk sugar, lemon zest and juice together with the eggs until all the sugar is dissolved. Pour on hot milk, stirring constantly. Place custard back on to a low heat and stir until mixture starts to thicken. Carefully pour into caramel moulds and cook in a bains-marie in the oven at gas mark 5 for 30-40 minutes.
For the shortbread biscuits:
Mix all ingredients in a large bowl until dough is formed. Roll out to thickness required and cut to shape. Cook at 180c for 10 –15 minutes. Cool and dust with castor sugar. Arrange the crème caramel on a plate with a peach and the shortbread.
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