Rose Poached Peaches With Sour Cream Ice Cream And Crumble

Ingredient

250ml rose wine
½ cup caster sugar
1 vanilla pod, split
4 thyme sprigs
1 cinnamon quill
50ml water
4 yellow/white peaches, halved and seed removed

Sour Cream Ice Cream
1 cup milk
1 cup sour cream
¼ cup glucose
4 egg yolks
½ cup caster sugar

Crumble
150g plain flour
150g unsalted butter
100g brown sugar
50g rolled oats
50g macadamia nuts
50g pistachios
Sea salt flakes

Method

Sour Cream Ice Cream
Combine the milk, sour cream and glucose in a medium saucepan to the simmer. In a bowl whisk the egg yolks and sugar together until pale and fluffy. Pour a small amount of the sour cream mixture into the eggs and whisk together. Then pour this mixture into the pot with the remaining mixture. With a rubber spatula stir continuously over a medium heat until the mixture thickens. Pour into a dish and chill in the fridge. Once chilled churn in an ice cream machine. When churned place into the freezer to set.

Crumble
Preheat an oven to 160c. In a bowl combine the flour, butter and sugar. Rub between your fingers until the mixture resembles a chunky sand consistency. Add the oats, nuts and a pinch of salt. Place on a tray and back until golden brown. Remove and cool completely. Store in an airtight jar.

In a saucepan combine the rose wine, 1/2 cup of sugar, vanilla bean, thyme, cinnamon and water. Bring to the boil and reduce to a very gentle simmer

Add the peaches and cook for 5 minutes then turn off the heat and allow to sit for 15 more minutes. Remove the peaches and cool.

To serve slightly warm the poaching liquid.

Place a pile of the crumble in the corner of a bowl. Add 2 peach halves on the side. Top the crumble with a generous scoop of ice cream and drizzle some warm syrup over the peach to serve.

Recipe by Michael Weldon