Butterflied leg of lamb with lavender, honey & claqueret
In France, claqueret is used as a dip for radishes or bread, but the goat’s cheese, garlic and herbs in this cheese-based sauce also work well with lamb
Roast pistachio-stuffed peaches with orange blossom cream
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 6 peacheshalved and pitted
- 100g pistachios(shelled weight)
- ½ lemonfinely zested
- 1 ½ tbsp caster sugar
- 1 small eggbeaten
- 3 tsp orange blossom water
- 250ml apple juice
- icing sugarto serve
For the orange blossom cream
- 250ml double or whipping cream
- ½ orangezested
- 2 tbsp icing sugar(or to taste)
- 1 tsp orange blossom water
Nutrition: Per serving
- kcal347
- fat25g
- saturates12g
- carbs23g
- sugars21g
- fibre3g
- protein6g
- salt0g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Put the peach halves in a gratin dish in a single layer without too much space around them (otherwise the apple juice will simply reduce and burn).
step 2
Crush the pistachios roughly using a pestle and mortar, then mix in the lemon zest, sugar, egg and 1 tsp orange blossom water. Fill the cavity of each peach with this stuffing, mounding it over the top if you have too much.
step 3
Mix the apple juice with the rest of the orange blossom water and pour it around the peaches. Bake for 30-45 mins, depending on ripeness. The peaches should be tender and slightly caramelised on the top.
step 4
Whip the cream until it holds its shape, then add the orange zest and sugar, and taste for sweetness. Stir in 1/2 tsp of the orange blossom water and taste. Add more if you like, but be careful not to make the cream too perfumed.
step 5
Serve the peaches at room temperature, with a little icing sugar sifted on top, some of the cooking juices spooned around and the cream on the side.
