Poached Peaches & Raspberries with Lavender Shortbread by Ursula Ferrigno
Poached Peaches & Raspberries with Lavender Shortbread -
Pesche E Lamponi in Camicia con Pasta Frolla
from Cucina del Veneto - Ursula Ferrigno
INGREDIENTS
Serves 6
SHORTBREAD
- 200 g Italian ‘00’ flour
- 100 g unsalted butter
- 50 g caster sugar
- 2 teaspoons fresh lavender, finely chopped, plus extra to decorate
PEACHES
- 450 ml rosé wine
- 120 g caster sugar
- 3 strips of unwaxed orange zest
- 1 strip of unwaxed lemon zest
- 1 vanilla pod, halved lengthways
- 6 peaches, halved and stoned
- 100 g raspberries
38 x 25-cm/15 x 10-inch baking pan
METHOD:
Mix all the ingredients together by hand until the mixture looks like breadcrumbs. Line the baking pan with baking parchment and press the mixture into the pan. Chill in the fridge for 20 minutes. Preheat the oven to 170°C/150°C fan/325°F/Gas 3, then bake in the preheated oven for 20 minutes until golden.
Sprinkle with more sugar and lavender. Cut into the shortbread triangles while still warm and place on a wire rack to cool.
Place the wine, sugar, orange and lemon zests, vanilla and 150 ml water in a wide sauté pan. Bring to a simmer to dissolve the sugar. Add the peach halves and simmer for 15 minutes until soft. Transfer the peaches to a heatproof bowl and remove the zests. Bring the syrup up to the boil and reduce until thickened. This will take about 20 minutes.
Return the peaches to the syrup, add the raspberries and leave to cool and infuse.
Serve with the shortbread.