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Baked Balsamic Peaches and Chantilly Cream
Low effort, summery, and totally scrumptious! Raspberry Balsamic is probably one of our most intense flavours, and it really helps to make this dish sing, adding a punch pf raspberry flavour and caramelised acidity.
Ingredients
- 4 peaches, halved and stone removed
- 4 or 5 ginger biscuits
- 4 tbsp Raspberry Infused Balsamic Vinegar Of Modena
- 300ml Double cream
- 1/2 vanilla pod
- 1tbsp soft brown sugar
Method
- Heat oven to 180C/160C fan/gas 4.
- Place the peaches in a baking dish and drizzle over the balsamic. Cover with tin foil and place in the oven for about 30-40 mins, until nicely browned and softened. Leave to the side to cool. There will be lots of delicious caramelised juice in the bottom of the dish - save this as it will be used to dress.
- To make the Chantilly cream, combine the double cream and soft brown sugar. Using a paring knife, slice the vanilla bean lengthwise. To remove the seeds, work with one half of the bean at a time. Hold the tip of the bean steady against the cutting board and, using the dull side of the knife, scrape out the seeds from the pod. Add to the double cream and sugar, and mix until whipped.
- Plate the peaches, and crush the ginger biscuits over. Dress with basil leaves and a healthy dollop of the Chantilly cream. Dress with the baked peach balsamic juice from the roasting dish.