Recipe Index

Ingredients

• 4 just-ripe peaches
• 2 tbsp brandy
• 2 tbsp light muscovado sugar
• 10fl oz double cream
• 2½fl oz caster sugar
• 1 large unwaxed lemon, finely grated zest and juice only
• borage or mint leaves, to decorate

Method

1. Blanch the 4 peaches in a bowl of boiling water for 30 seconds, until their skins start to loosen, then move the fruit straight into cold water.
2. Peel the blanched peaches, cut their flesh into 1/4-inch cubes, and toss those cubes in a bowl with the brandy and light muscovado sugar.
3. Divide the macerated peach cubes among eight small tumblers or glasses.
4. Heat the double cream in a heavy-bottomed saucepan with the caster sugar and the lemon zest and juice, stirring over medium heat until the sugar dissolves, then simmer that mixture for 2 minutes with constant stirring.
5. Pour the lemon cream into a jug and let it cool until lukewarm.
6. Pour the lukewarm posset cream over the peaches in each glass and refrigerate the desserts for at least 4 hours, or ideally overnight, until set.
7. Decorate the set peach possets with borage flowers or mint leaves and serve them chilled.

Prep: 12 h · Cook: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data