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Poached Peaches with Sweetened Mascarpone + Fry Bread
Poached Peaches with Sweetened Mascarpone + Fry Bread
Hero Veg | P.132
Makes 4 servings
Ingredients
For the peaches
4 peaches
500 ml port
50 g caster sugar
1 cinnamon stick
1 star anise
10 peppercorns
For the bread
240 g plain flour
1 tbsp baking powder
1 tsp salt
1 l vegetable oil
100 g caster sugar
To finish
50 g pistachios,
100 g mascarpone
1 tbsp icing sugar
2 sprigs mint
Method
Cut the peaches in half and remove the stone. Put a medium saucepan over a high heat and pour in the port. Add the caster sugar, cinnamon stick, star anise and peppercorns. Heat to a simmer, add the peaches and poach for 20 minutes. Peel the skins off the peaches and keep the cooking liquid over a high heat for another 20 minutes to reduce to a syrup.
Tip the flour into a large mixing bowl and stir through the baking powder and salt. Create a well in the middle and pour in 480ml of boiling water. Use a spoon to incorporate the water into the flour, tip it out of the bowl and finish bringing together the dough with your hands. Return the dough to the bowl, cover with Cling Film and let it sit for 10-15 minutes.
Pour the oil into a large saucepan, filling only ⅔ of the way up and put it over a high heat. Preheat the oil to 170°C. Never leave the pan unattended.
Roll the dough into 30g balls then flatten and roll out slightly, leaving them quite thick. Fry in the oil for about 3-4 minutes on each side, until puffed and golden all over, then transfer to a tray lined with kitchen towel. Scatter over plenty of sugar.
Roughly chop the pistachios. Scoop the mascarpone into a bowl and add the icing sugar. Mix the sugar into the mascarpone. Scoop some mascarpone onto each plate. Add 2 peach halves and a few shards of fried dough. Scatter over the pistachios and garnish with mint.
Poached Peaches with Sweetened Mascarpone + Fry Bread
Poached Peaches with Sweetened Mascarpone + Fry Bread
Hero Veg | P.132
Makes 4 servings
Ingredients
For the peaches
4 peaches
500 ml port
50 g caster sugar
1 cinnamon stick
1 star anise
10 peppercorns
For the bread
240 g plain flour
1 tbsp baking powder
1 tsp salt
1 l vegetable oil
100 g caster sugar
To finish
50 g pistachios,
100 g mascarpone
1 tbsp icing sugar
2 sprigs mint
Method
Cut the peaches in half and remove the stone. Put a medium saucepan over a high heat and pour in the port. Add the caster sugar, cinnamon stick, star anise and peppercorns. Heat to a simmer, add the peaches and poach for 20 minutes. Peel the skins off the peaches and keep the cooking liquid over a high heat for another 20 minutes to reduce to a syrup.
Tip the flour into a large mixing bowl and stir through the baking powder and salt. Create a well in the middle and pour in 480ml of boiling water. Use a spoon to incorporate the water into the flour, tip it out of the bowl and finish bringing together the dough with your hands. Return the dough to the bowl, cover with Cling Film and let it sit for 10-15 minutes.
Pour the oil into a large saucepan, filling only ⅔ of the way up and put it over a high heat. Preheat the oil to 170°C. Never leave the pan unattended.
Roll the dough into 30g balls then flatten and roll out slightly, leaving them quite thick. Fry in the oil for about 3-4 minutes on each side, until puffed and golden all over, then transfer to a tray lined with kitchen towel. Scatter over plenty of sugar.
Roughly chop the pistachios. Scoop the mascarpone into a bowl and add the icing sugar. Mix the sugar into the mascarpone. Scoop some mascarpone onto each plate. Add 2 peach halves and a few shards of fried dough. Scatter over the pistachios and garnish with mint.
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