I call this "a date with a peach". Okay so the name is an old joke from a Christmas cracker but this really is a romantic fruit salad which can be sorted well in advance. And if things have become intoxicated already, it makes a fine breakfast. A glass of moscato - lightly sparking, floral and fragrant - is the perfect wine match either way.
Ingredients
| 2 | Peaches, use large peaches, preferably golden queen (Main) |
| 1 ½ cups | Water |
| 3 Tbsp | Liquid honey |
| 1 | Vanilla pod, halved |
| 1 ½ Tbsp | Rosewater |
| 1 | Lemon, juiced |
| 6 | Medjool dates, fresh, halved and pitted |
| 150 g | Mascarpone |
| ¼ cup | Pine nuts, toasted |
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Directions
- Halve the peaches and remove the stones. Bring the water, honey and vanilla pod to the boil then add the peaches.
- Reduce heat to a very low simmer and cook the peaches for 2 to 3 minutes on each side. Take peaches from the pot and when cool enough to handle, remove the skin.
- Simmer the syrup to reduce to about half a cup. Add the dates, lemon juice and rosewater and remove from heat. Return the peaches to the syrup.
- Serve at room temperature, topped with the mascarpone and toasted pinenuts.
