Peaches

As peach season comes to an end, our Assistant Food & Beverage Manager, Manuela shares some favourite recipes to get that final taste of Summer whilst we still can.

Peaches are just the tastiest fruit; the colour, the texture, the freshness, the juiciness, the perfect mix of sweet and sour, the list just keeps going on and on. However, often peaches aren’t enjoyed to their full potential. Being a fruit, they are more commonly used in fruit salads, desserts and drinks, but incorporating them into a savoury dish can bring a punchy, contrasting sweet element that is full of flavour, just like this beautiful brunch dish.

Peach and Burrata Toast: (Serves 2)

  • 2 slices sourdough bread
  • 1 peach cut in slices
  • 1 whole burratta (mozzarella or ricotta can be used as an alternative)
  • Parma ham (you can use Iberico or a prosciutto as an alternative)
  • Rocket leaves
  • Olive oil
  • Salt and pepper to taste
  • Balsamic glaze if you fancy

Brush the sourdough bread with olive oil, place on a high heat skillet and toast until golden from both sides

Once toasted to your preferred degree, remove from heat, place the bread on a chopping board and start building your toast.

Salt the bread straight away

Spread half a burrata on each slice, and crack some black pepper, drizzle a touch of olive oil

Top up with rocket leaves and a couple of slices of the Parma ham

And finish off with half a peach on each slice of bread, if you like you can drizzle balsamic glaze as a finishing touch for an elevated flavour

 

Of course brunch calls for bottomless drinks…

 

Sparkling Peach Sangria: (serves 8)

  • 1 Bottle of dry white wine (Pinot grigio or Sauvignon blanc)
  • 1 Bottle of Asti
  • 2 tablespoons honey (this is to taste, so feel free to add more or remove completely)
  • 100 ml Cointreau
  • Peaches
  • Raspberries

Cut your peaches in slices and place in a jug or your serving vessel (can be a punch bowl)

Add the white wine, Cointreau and honey, give a stir

Add raspberries

Leave in the fridge for one hour minimum (the longer it stays the more flavours come out of the fruit)

When you are ready to serve, top up with cold Asti, ice and serve