Spiced peaches with manchego & serrano ham
Servings: 4-6
Ingredients
POACHED PEACHES:
2 litres water
4 NOMU Cook’s Collection Whole Cloves
4 whole peppercorns from NOMU Black Pepper Grinder
1 NOMU Cook’s Collection Star Anise
1 red chilli, split (optional)
½ cup sugar
6 ripe dessert peaches
TO SERVE:
18 slices Serrano or Parma ham
Spanish Manchego cheese, or any hard mature cheese such as parmesan
Artisan bread, griddled
Directions
Combine all the poaching stock ingredients (except the peaches) in a pot and place over medium heat. Bring to a boil, turn down the heat and simmer until the sugar has dissolved and the syrup is slightly reduced.
Score the top of the peaches with a sharp knife and blanch in boiling water for a few seconds to soften the skins. Remove from the water and peel the skins.
Place the peaches in the stock syrup and poach over a gentle heat for about 10 minutes, or until a toothpick can be easily inserted into each peach. Remove from the stock syrup and allow to cool before using.
To serve, place the poached peaches onto individual plates or a beautiful serving platter with Serrano ham, Manchego cheese and griddled wood-fired bread.
Tip: To add a bit of bite to your poaching stock, throw in a chilli or two.
Ingredients
POACHED PEACHES:
2 litres water
4 NOMU Cook’s Collection Whole Cloves
4 whole peppercorns from NOMU Black Pepper Grinder
1 NOMU Cook’s Collection Star Anise
1 red chilli, split (optional)
½ cup sugar
6 ripe dessert peaches
TO SERVE:
18 slices Serrano or Parma ham
Spanish Manchego cheese, or any hard mature cheese such as parmesan
Artisan bread, griddled
Directions
Combine all the poaching stock ingredients (except the peaches) in a pot and place over medium heat. Bring to a boil, turn down the heat and simmer until the sugar has dissolved and the syrup is slightly reduced.
Score the top of the peaches with a sharp knife and blanch in boiling water for a few seconds to soften the skins. Remove from the water and peel the skins.
Place the peaches in the stock syrup and poach over a gentle heat for about 10 minutes, or until a toothpick can be easily inserted into each peach. Remove from the stock syrup and allow to cool before using.
To serve, place the poached peaches onto individual plates or a beautiful serving platter with Serrano ham, Manchego cheese and griddled wood-fired bread.
Tip: To add a bit of bite to your poaching stock, throw in a chilli or two.
Ingredients
POACHED PEACHES:
2 litres water
4 NOMU Cook’s Collection Whole Cloves
4 whole peppercorns from NOMU Black Pepper Grinder
1 NOMU Cook’s Collection Star Anise
1 red chilli, split (optional)
½ cup sugar
6 ripe dessert peaches
TO SERVE:
18 slices Serrano or Parma ham
Spanish Manchego cheese, or any hard mature cheese such as parmesan
Artisan bread, griddled
Directions
Combine all the poaching stock ingredients (except the peaches) in a pot and place over medium heat. Bring to a boil, turn down the heat and simmer until the sugar has dissolved and the syrup is slightly reduced.
Score the top of the peaches with a sharp knife and blanch in boiling water for a few seconds to soften the skins. Remove from the water and peel the skins.
Place the peaches in the stock syrup and poach over a gentle heat for about 10 minutes, or until a toothpick can be easily inserted into each peach. Remove from the stock syrup and allow to cool before using.
To serve, place the poached peaches onto individual plates or a beautiful serving platter with Serrano ham, Manchego cheese and griddled wood-fired bread.
Tip: To add a bit of bite to your poaching stock, throw in a chilli or two.
Ingredients
POACHED PEACHES:
2 litres water
4 NOMU Cook’s Collection Whole Cloves
4 whole peppercorns from NOMU Black Pepper Grinder
1 NOMU Cook’s Collection Star Anise
1 red chilli, split (optional)
½ cup sugar
6 ripe dessert peaches
TO SERVE:
18 slices Serrano or Parma ham
Spanish Manchego cheese, or any hard mature cheese such as parmesan
Artisan bread, griddled
Directions
Combine all the poaching stock ingredients (except the peaches) in a pot and place over medium heat. Bring to a boil, turn down the heat and simmer until the sugar has dissolved and the syrup is slightly reduced.
Score the top of the peaches with a sharp knife and blanch in boiling water for a few seconds to soften the skins. Remove from the water and peel the skins.
Place the peaches in the stock syrup and poach over a gentle heat for about 10 minutes, or until a toothpick can be easily inserted into each peach. Remove from the stock syrup and allow to cool before using.
To serve, place the poached peaches onto individual plates or a beautiful serving platter with Serrano ham, Manchego cheese and griddled wood-fired bread.
Tip: To add a bit of bite to your poaching stock, throw in a chilli or two.
