I was inspired by Maggie Beer's peaches poached in verjuice (which is absolutely delicious by the way) and a bottle of Agrum sitting in my pantry. Plus, I am also a sucker for cold fruit jelly on a hot summer day. Here is how you can recreate this fabulous summer dessert in your own home.
Serves as many people as you have cups at home just increase the recipe proportions accordingly. Takes you approximately 30 minutes to cook and assemble 2 (in 250ml coffee cups) serves. Jelly is best made the day before to set in the fridge overnight.
What you need & how (cooking)
Agrum jelly
Note: If Agrum is not readily available, you can also use store bought orange juice or lemonade.
2 gelatine leaves
100ml hot water
100ml Agrum
Soak and dissolve one gelatine leave in each coffee cup (250ml) in 50 ml of hot water. Stir to incorporate gelatine in hot water until completely dissolved. Add 50ml Agrum in each cup. Set in fridge over night.
Poached fruits
Note: I used apricots and white peaches. If these are not readily available, you can also use pears.
4 apricots (stone removed and fruit halved)
2 white peaches (stone removed and fruit halved)
5-8 tablespoon of caster sugar
2 cups water
Bring water and sugar to the boil. Add cut fruits and simmer on low heat for 20 minutes. Set aside.
Roasted nuts
50 g mixed nuts
Roast mixed nuts in the oven (preheated to 150 degree celcious) for 15 minutes. Set aside to cool before roughly pounding into small bits a mortar and pestle. Set aside.
What you need & how (assembly)
1. Scoop 2 tablespoon (each) full of vanilla ice-cream into jelly filled coffee cups.
2. Add poached fruits and sprinkle with roughly pounded nuts.
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