Meyjitte Boughenot

Poached peach in vanilla syrup with sauterne custard

6 persons

Ingredients

6 ripe peaches, halved
2 vanilla beans
1 litre champagne
500g sugar
1/2 orange, cut into pieces
1/2 lemon, cut into pieces
1 cinnamon quill
Custard
55g sugar
1 egg
5 egg yolks
75g vanilla sugar
300g cream
180ml sauterne wine

Method

Syrup

Boil champagne with lemon, orange, cinnamon, vanilla bean and sugar. once boiled add the peaches, simmer for 8 minutes. drain and cool peaches in fridge.

set aside syrup.

Custard

24 hours in advance. put the sugar and 5 tablespoons of water in saucepan and bring to boil. lower the heat and cook until becomes a rich caramel. pour into the base of prepared buttered ramequins.

whisk egg, egg yolks, vanilla sugar, cream and wine. pour into the mould and put into the bainmarie filled with water. bake in oven for 45 minutes on 150'c. refridgerate.

Presentation

Remove custards from fridge and turn out onto centre of plate. place 2 peach halves either side and spoon over the vanilla syrup.