Watch Neven's Spanish Food Trails on Wednesdays at 8:30pm on RTÉ One.
Ingredients
Serves 4
For the Peaches
- 4 – 6 large ripe peaches
- 75g Amaretti biscuits, crushed up (plus extra for serving)
- 2 egg yolks
- 1 tbsp Maple Syrup
- 1 tsp vanilla extract
- Zest & juice of ½ lemon
For the Chocolate Ganache
- 200ml cream
- Zest of 1 orange
- 200g plain chocolate, broken into squares (at least 65% cocoa solids)
- Sea salt
- Olive oil
Method
For the Peaches
- Preheat the oven to 180°C (350°F/gas mark 4)
- In a bowl place the egg yolks along with the maple syrup, vanilla extract, lemon zest and juice
- Add in the crushed amaretti biscuits & mix well together
- Cut the peaches in half & carefully remove the stones
- Line an oven proof dish with parchment paper
- Place the peaches in the dish – cut side facing up
- Carefully spoon the egg & amaretti mixtures on top of each of the peaches
- Drizzle over a little more maple syrup on each peach followed by the remaining lemon zest
- Bake in the oven for 10-12 minutes, until soft and the peaches are holding their shape
For the Syrup
- In a small pot place the maple syrup, vanilla extract and lime juice together
- Bring to the boil for 2-3 minutes until slightly thickened
- Set aside until required
For the Chocolate Ganache
- Bring the cream & orange zest to the boil
- Once boiled, remove from the heat and stir in the chocolate until combined
- Transfer to a bowl/container and allow to cool completely before serving
- To serve, place the peaches in the centre of the plate, spoon a quenelle of the premade chocolate
- ganache to the side. Sprinkle over a little sea salt over the ganache followed by a small drizzle of olive oil & finished with some more crushed amaretti biscuits
