This is originally a french dessert. It can be done with different fresh fruits but the most used are peaches and cherries. This is the first time I have done this dessert and I was surprised at the end result , which was really close to creme caramel with the added freshness of the fruit. Do give it a try.
About 5 to 6 ripe peaches cut into medium sized, equal wedges
Juice of 2 oranges sifted (if there was not enough juice then use more than 2), the juice of each in a separate glass
1/2 tsp rose water
3 tsps maple syrup (if you don’t have any use honey instead)
1 stick of cinnamon
50g of flour
1 egg and 1 yolk
zest of 1/2 lemon (I used the zest of half an orange too but that is optional)
80ml of cream
80ml of milk
1/2 cup of sugar
1/2 cup of white chocolate cut into thin small pieces or melted
20g of melted butter
1/2 tsp of vanilla essence or paste
a pinch of salt
1) In a bowl put about half the peaches with a small amount of orange juice and a bit of sugar (white or brown), set aside.
2) In a medium sized pot on medium to low heat, put the rest of the peach wedges with the juice of one orange, maple syrup and stick of cinnamon. Let the mixture simmer with occasional stirring (be careful not to damage the peaches) until the juice becomes thick and the peaches are soft but still retain their shape. Remove from heat and add the rose water. Leave to cool.
Note: If it is not sweet enough, you can add more maple syrup to it.
3) In a large bowl put the flour and make a well in it. Place the egg and the egg yolk in the middle of the well, zest of 1/2 lemon (or orange), a pinch of salt then whisk to get batter.
4) Add to the batter a mixture of the milk and cream in two batches, half each time, while whisking.
5) Then add to the batter the sugar, white chocolate, 1/4 cup of orange juice, butter and vanilla essence/paste, whisk all together to have a smooth mixture.
6) Butter and cover with a light sugar coat the mold(s) you are going to use.
7) Put in the mold(s) the peaches in the bowl and pour the mixture over them until they are 3/4 covered.
8) Bake for about 30 min. in a 180C/350F/gas mark 4 preheated oven or until it is golden brown on top and the mixture has set.
9) Remove from oven and let cool and it can be garnished with a bit of icing/powdered sugar.
Serve with poached peaches and thick cream
Recipe adapted from the TV program Master Chef Australia