CookEat Recipe
Iced Whole Peaches with Lemon Sugar
Peeled whole peaches coated in sugar, scented with lemon and deeply chilled.
Method
Steps
Step 1
Gather the ingredients: 4 ripe sound freestone peaches; 80 g icing sugar, or enough for a generous coating; 4 sugar cubes; 1 unwaxed lemon, washed.
Step 2
Bring a saucepan of water to the boil. Lower in two peaches at a time for 1 minute, lift out and briefly cool in clean cold water. Peel carefully using clean utensils rather than touching the exposed flesh; leave the peaches whole with their stones inside.
Step 3
Roll the peaches generously in icing sugar and arrange them in a clean deep freezer-safe bowl with a lid. Rub each sugar cube over the lemon’s coloured peel until fragrant with its oils, then tuck one cube between the peaches for each fruit.
Step 4
Cover and let stand in the refrigerator at 4°C or colder for at least 2 hours. Then place the covered bowl in the freezer for about 2–3 hours, until the peaches and syrup are intensely cold and partly frozen. Check occasionally so the fruit remains possible to cut; this replaces the historical ice-and-salt bath.
Step 5
Serve promptly in the bowl with the released lemon-scented syrup. Cut around and remove each stone when eating. Refrigerate any unfrozen remainder promptly and use within 3 days of preparation.
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