Dessert: Rosewater Vanilla Baked Peaches

Rosewater Vanilla Baked Peaches

This is a quick easy dessert which uses ingredients which are just in the pantry! I make it when I don't have flakey pastry in the fridge to make a Peach Tarte Tartin.

Ingredients
1 Cup Water
1/2 Cup Sugar
3 Teaspoons Rosewater
1 Teaspoon Vanilla Bean Paste
2 Teaspoons Vanilla Essence
4 Peaches, Stone removed and cut in half

1. Combine all ingredients but the peaches in an ovenproof saucepan and bring to the boil.

2. Place peaches face down in the syrup and simmer for 5 minutes.

3. Spoon syrup over and place in oven to bake for 15 minutes

4. Remove from oven and flip peaches over in pan.

5. Serve with ice-cream and fresh/frozzen raspberries.

Dessert: Peach Tarte Tartin

Peach Tarte Tartin

This only serves four if your lucky. In my family we are all fighting over who gets the largest piece. It is also compulsory to serve this with ice-cream or at least cream.



Ingredients

3 Peaches

1 Sheet Flaky Puff Pastry

1/2 Cup Water

1/2 Cup Sugar

1 Teaspoon Vanilla Bean Paste

1. Preheat oven to 180C

2. Place sugar, water and vanilla bean paste in a saucepan which can also go in the oven.

3. Place peaches face down in saucepan and spoon over syrup over them for approx 5 minutes.

4. Quickly place the puff pastry over peaches and "tuck into sides", then transfer into oven and bake for about 15 minutes until golden brown.

5. Remove from the oven and allow to cool for 5 minutes, before turning out onto plate (i.e pastry should be on the bottom as shown in picture above)

Dessert: Rosewater and Vanilla Yoghurt Panna Cotta

Rosewater and Vanilla Yoghurt Panna Cotta

This is a large recipe (which is how I make it, so there are some left over for the next night), however it can easily be halfed (gealtine leaves can be cut in half).

The pictures show the Pana Cotta with candied peach in a rosewater syrup.

Ingredients: 

750ml Cream

1 L Skim Low Fat Youghurt

250g Caster Sugar

2 teaspoons Vanilla Bean Paste

2 teaspoons Rosewater

7 Sheets Leaf Gelatine

1. Heat cream and sugar over a low heat to dissolve sugar, bringing to a gentle similar before turning off the heat.

2. Place gelatine in bowl of cold water for 5 minutes. Remove from bowl and squeeze excess water out, before adding it to cream mixture and whisking.

3. Finally add vanilla bean paste, rosewater and youghurt then whisk to combine.

4. Pour into ten dariole mould and refridgerate for at least 4 hours or overnight.

5. To remove from the moulds, to serve, run a knife around the inside of the mould, then place in a bath of hot water. This should allow the Panna Cotta to slide out easily when turned onto a plate.