Poached Peaches with Raspberry Compote, Crumble & Orange Crème Fraiche

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Poached Peaches with Raspberry Compote, Crumble & Orange Crème Fraiche

Phil Thompson, Head Chef, Thompson @ Darcey’s

Ingredients for Poached Peaches

4 Peaches Halved and Stone Removed

500g White Wine

50g Peach Schnapps

150g Sugar

1 Orange Juiced and Zested

1 Vanilla Pod


  1.  Place the halved peaches into a deep oven proof dish.
  2.  Bring all ingredients to the boil and pour over the peaches.
  3.  Cover the dish with tin foil and place in a preheated oven at 180 C.
  4.  Cook for 8 minutes and check if peaches feel soft.
  5.  Remove from the oven and allow to cool while still covered.
  6.  Once cool the skin should easily peel away then cut into 4 wedges.

Raspberry Compote Ingredients

2 Punnets of Raspberries
50g Sugar
Juice of Half a Lemon


  1.  Put a pan on a high heat then add the raspberries sugar and juice.
  2.  Cook as quick as possible till the raspberries begin to break down then remove from heat.
  3.  Allow to cool before assembling dessert.

Orange Creme Fraiche Ingredients

500g Creme Fraiche
1 Orange Zested
1 Vanilla Pod (split seeds only)
Sugar (to your own taste)


  1.  Mix together to combine adding the sugar if you feel you want to.

Shortbread Crumble Ingredients

60g Sugar
125g Butter
250g Flour


  1.  Rub all ingredients together to form a crumb.
  2.  Spread on  baking tray and cook at 160 c for 12-15 minutes until lightly golden.
  3.  Allow to cool and break up to a crumble.

Composition of Dessert

To Build the Dish Layer Up the Compote, Peaches, Creme Fraiche and Crumble as Desired in a Cocktail Glass or Bowl

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Shaun D Hawkes, Executive chef. The Aspirational Pub Company

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