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Peaches poached in Muscat wine
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INGREDIENTS
● 4 peaches, halved and stoned (nectarines or apricots works as well) ● 1 x 75cl bottle sweet Muscatel wine ● ½ cinnamon stick ● 2 star anise ● 5 juniper berries ● ice-cream, clotted cream or natural yogurt, to serve (optional)
METHOD
1Place the halved peaches in a deep pan; ideally they should fit snugly, holding each other. 2 Add the Muscatel, cinnamon, star anise and juniper berries and cook over a high heat until boiling, then immediately reduce the heat and simmer for 10 minutes, or until the peaches start to soften. Don’t overcook; they should still be firm.
3Remove from the heat and leave to cool in the liquid, preferably overnight. This will help the flavours to develop within the fruit.
4These peaches can be served with a wide range of accompaniments, such as ice-cream, clotted cream or natural yogurt, for a more substantial dessert.
The Levantine Table by Ghillie Basan, published by Ryland Peters & Small (£22) Photography © Ryland Peters & Small
Jewelled rice
INGREDIENTS
● 600ml water ● sea salt ● a pinch of saffron fronds ● 450g basmati long-grain rice, rinsed and drained ● 2 tbsp each of dried barberries, dried sour cherries (or cranberries), currants, golden sultanas, raisins, granulated sugar, orange blossom water, freshly squeezed lemon juice, bitter orange peel, very finely sliced ● 2 tbsp samna, or olive oil with a knob of butter ● 120g blanched almonds, cut into slivers ● 120g unsalted pistachio kernels, cut into slivers ● 2 tbsp pine nuts ● 2 tbsp dried apricots, finely sliced ● icing sugar and rose petals
METHOD
1Boil a pan of water with a pinch of salt. Stir in the saffron and rice, and boil for 3–4 minutes, reduce the heat and simmer for 10 minutes. Turn off the heat, cover with a tea towel, put on the lid and leave to steam for 10 minutes.
2Meanwhile, put the barberries, sour cherries, currants, sultanas and raisins into a bowl. Cover with boiling water and soak for 5 minutes, then drain and put aside.
3In a small pan, stir the sugar with the orange blossom water and lemon juice until the sugar has dissolved. Bring to the boil, stir in the orange peel and simmer for 5 minutes. Put aside.
4In a heavy-based pan, heat up the samna (or olive oil and butter) and stir in the nuts and apricots for 1–2 minutes. Add the soaked fruit to the pan carefully (the fruit might spit when it hits the oil) and cook, stirring, for 1–2 minutes. Lift the orange peel out of the syrup and toss most of it through the rice.
5Tip the rice on a serving dish. Scatter the rest of the orange peel and drizzle with the syrup. Garnish with icing sugar and rose petals to serve.
Spanish Made Simple: 100 Foolproof Spanish Recipes for Every Day by Omar Allibhoy (Quadrille, £14.99) Photography ©Martin Poole
MAKEITEXTRA SPECIAL&SERVE WITHAZINGY LEMON TART
Gelato al pistachio rustico
INGREDIENTS
● 100g shelled pistachios, unsalted ● 450ml whole milk ● 450ml double cream ● 1 teaspoon pure vanilla extract ● ¼ teaspoon sea salt, crushed ● 100g golden caster sugar ● 4 large eggs
METHOD
1Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a baking sheet with parchment paper. Spread the nuts out in a single layer and toast in the oven for 8 minutes. Cool.
2Heat the milk and cream in a saucepan until hot, then remove from the heat.
3Grind the cooled nuts in a food processor until fine but with a little texture, if you like it this way. Add the vanilla and salt and stir well.
4Whisk the sugar and eggs together until thick and creamy, and the whisk leaves a trail when lifted from the bowl, approximately 8–10 minutes.
5Combine the milk and eggs in the pan and gently cook the mixture over a low heat. This should not take longer than 8 minutes. Stir really well as this could turn to scrambled egg, so heat gently and carefully.
6If you would like a pronounced green gelato, cool the mixture and leave overnight in the fridge, then freeze and churn in an ice-cream machine as per the manufacturer’s instructions. If, like me, you are impatient, leave the creamy pistachio custard to cool, then freeze and churn.
7Serve on its own, or with chocolate ice-cream – they are rather good together.
Cucina Siciliana by Ursula Ferrigno, published by Ryland Peters & Small (£16.99) Photography by David Munns © Ryland Peters & Small
