White peach and honey parfait
The Korean countryside, where I live, is nothing like Australia. Firstly, as in all of South Korea, there are seasons. Desolate winter, fecund summer as opposed to the lush year-round greenness that I’m used to. Secondly, I live surrounded by rice paddies, fruit trees and vegetable gardens planted on any and all available patches of land, but peaceful it isn’t. A busy road runs in front of my 14 story high rise, which is just one of a group of 5 residential buildings.
Over the last few months I’ve charted the progress of the various peach orchards I pass on my way to work. From bare branches to a flurry of flowers to verdant leaves shielding tender fruit from the elements. When things were rocky at work and I was considering jumping ship, I had one goal, to stay until the peaches were ready.
And am I ever glad I did. The trees are now dripping with fruit, ready to be picked then packed and sold at makeshift tents set up along the roads all over the area. Unfortunately, this little piece of South Korea seems to be planted with my least favourite variety of stone fruit: white peaches. But in this land of limited fruit, I take anything I can get. This year has been very wet causing intense flooding and terrifying landslides (did you all see these pictures). A less dangerous outcome of the rain is bland fruit and it’s everywhere.
Recently I tried to buy some peaches. I told the lady how much money I wanted to spend and she reached for an enormous black plastic bag. The price had dropped considerably, and I walked away with a mountain of peaches. Tough skinned, bland, white peaches. Every third piece is great eating, the rest are destined for the bin. So I took those less then perfect beasts, skinned them then roasted them with honey to enhance their flavour and made this parfait. I suggest you do, too.
White peach and honey parfait
Recipe adapted from Honey peach and yogurt parfait on Australian Gourmet Traveller
Makes about 2L.
½ lemon, juice only
½ orange, juice only
6 white peaches
4 egg yolks
600g thick natural yoghurt
- Preheat oven to 200C.
- Combine 200g honey and citrus juice in a saucepan and stir over low heat to combine.
- Score peaches, blanch until skins split, about 30 seconds, then refresh in iced water. Peel immediately and place in a oven-proof pan that is large enough to hold the peaches snugly. Pour warmed honey mixture over the peaches and roast, basting regularly, for about 1 – 1.5 hours until they are very tender. Remove from oven and allow peaches to cool in their liquid.
- When peaches are cool enough to handle, remove the stones and roughly chop the flesh. Process three-quarters of the peach flesh with 50ml of the pan juices until very smooth. (I don’t have a blender so I pushed the flesh through a seive).
- Whisk egg yolks, 100ml pan juices and the remaining 150g of honey in a heatproof bowl over a pan of simmering water until thick and pale (4-5 mins), remove from heat and beat with an electric mixer until cold (4-5 mins).
- Mix yogurt and peach puree in a bowl until well combined. Fold through the egg yolk mixture until just combined. Pour into moulds and freeze until firm. Serve with fresh fruit.