Happy New Year! A fruity desert for your festive table

Poached peaches sound lovely for this time of year and even more so a great desert for the festive season. So why not make it?

HTA School of Culinary Art has the perfect recipe for poached peaches stuffed with Dolcelatte wrapped with Parma ham and served with pomegranate sauce desert.

It is quite simple and will only take about 40mins of your time to do, great part, it serves about six people. The more happy people around the table, the better.

Here is the recipe:

Ingredients

• 500ml (2 cups) water
• 160g sugar
• 100ml pomegranate syrup
• Juice and zest of 1 lime
• Six peaches, halved and stoned
• 100g Dolcelatte, crumbled
• 50g walnut, finely chopped
• Three slices Parma ham, halved

Method

• Pour the water into a pot, add the sugar, syrup, juice and zest, and bring to boil. Simmer until the mixture is slightly syrupy.
• Place the peaches in the pot and remove with a slotted spoon and set aside. Return the syrup to a medium heat and reduced slightly.
• Put the Dolcelatte in a mixing bowl and stir until smooth, then stir in the walnuts
• Stuff a peach half with the mixture and close with the other half, wrap a slice of ham around each peach and secure with a cocktail stick.
• Place the peaches in a serving dish and drizzle with the syrup.
• Drink this with a flat roof Manor’s Pinot Grigio – it will not only pick up the sweetness of the peaches but can pair neatly with the Parma ham.