These perfect caramelized peaches with rosemary originated from a Mallman recipe I belive and it was introduced to me by my friends Monica and Paul earlier this summer. Since then, we make it every time we get together, it’s become a tradition. In a way, this is the modern and more luxurious version of tinned peaches with cream of our childhoods. Over this summer we have made this pudding numerous times and each time we add different things. We always add rosemary; it works amazingly well with the peaches and the caramelized sugar. Paul likes to crunch over some amaretti biscuit at the end.
We cook the peaches in sugar and herbs over open fire or on a bbq. Gradually adding more sugar and more booze until the fruit has softened and the sugar caramelized. We add what other fruit we happen to be in season; apricots, cherries, strawberries, gooseberries, figs or rhubarb. We have tried without booze and that works too but my favorite is a little rum. Or whiskey, or orange liquor… As for herbs, lemon thyme works well and a little bay too, but never leave out the rosemary, it’s magical!
- Demerara sugar
- Any good booze