Serves: 6
INGREDIENTS
6 ripe, sweet peaches, unblemished and heavy for their size
100g icing sugar
A few sprigs of rose-scented geranium leaves (Attar of Roses), or a splash of rose syrup
1 vanilla pod, split in half lengthways
200g gooseberries
200g small ripe strawberries
100g ripe blackberries
METHOD
● Slice the peaches in half and remove their stones. Place in a wide, heavy-based pan, in a single layer. Add the icing sugar, geranium leaves, if using, the vanilla pod (with seeds) and enough water to cover the fruit. Place over a low heat and bring to just below a simmer. Stir once or twice, then put a lid on the pan and cook very gently for 10 minutes until the fruit is just tender when pierced with a small knife.
● Meanwhile, top and tail the gooseberries. Add to the pan and cook for a further 5 minutes. Remove from heat and set aside to cool.
● Once the fruit has cooled, if using the rose syrup, add a little to taste. Transfer to a suitable container and place in the freezer for about 45 minutes or until really well chilled.
● To serve, slice the strawberries in half lengthways. Arrange the peaches and gooseberries on chilled plates, spoon over the syrup and add the blackberries and strawberries. Finish with a few geranium leaves and/or the vanilla pod if you like. Serve at once.
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