Real vanilla ice cream
Make super-creamy vanilla ice cream and eat it as it is, or add different flavours to suit all tastes
Poached peaches in sparkling wine with basil & vanilla
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 4
Skip to ingredients
- 2 vanilla podsseeds scraped
- 100g golden caster sugar
- 8 basil leaves
- 4 large peachescut in half and stoned
- 200ml sparkling wine
- picked basil leavesto garnish
For the vanilla cream
- 1 vanilla podseeds only
- 100g mascarpone
- 100ml whipping cream
Nutrition: per serving
- kcal404
- fat21g
- saturates14g
- carbs40g
- sugars40g
- fibre3g
- protein3g
- salt0.1g
Method
step 1
Put the vanilla pods, seeds and sugar in a saucepan with 200ml water and bring to the boil over a medium heat. Once boiling, drop in the basil and peaches. Poach for 2-3 mins until just tender, then put a lid on the pan and leave the peaches to cool in the syrup.
step 2
Once cool, pour in the sparkling wine and leave for 10 mins. While the poached fruit is soaking up the wine, beat the vanilla, mascarpone and cream together to soft peaks. Serve the peaches in a bowl with plenty of the liquid. Finish with a spoonful of the cream and a few basil leaves.
