Poached Peaches with Cider Vinegar Ice Cream

Ingredients

Tuiles:

9mL freshly squeezed orange juice
90g unsalted butter, melted
90g plain flour
300g icing sugar, sifted

Lemongrass-vanilla syrup:

500g granulated sugar
1/2 lemon
1/2 vanilla bean
1 lemongrass stalk, cut into 10cm lengths
1/4 tsp vanilla oil
Pinch freshly ground black pepper
2 yellow peaches
Homemade butter cookies, crumbled
Vanilla ice cream (page 228), made with the addition of 60mL apple cider vinegar, micro herbs and edible flowers for garnishing

Method

Tuiles:

Pre-heat oven to 180 C.

Whisk orange juice and butter into the flour and sugar in a medium bowl. Line baking sheets with silicone mats or baking paper and spoon half a tablespoon pools of batter, at regular intervals on the sheets.

Bake in the centre of the oven for 10 minutes, until lacy and golden brown. Working quickly, dislodge the hot tuiles with a fine spatula and drape them over a couple of rolling pins, or pieces of dowel to cool into a curved shape reminiscent of roof tiles.

Lemongrass-vanilla syrup:

Add sugar and two cups of water into a medium saucepan. Squeeze the juice of half a lemon into the pan and drop in the squeezed portion as well.

Halve the vanilla bean lengthwise and scrape seeds into the pan, with the empty pod. Dr

Credits: This is an edited extract from Food Artisans of Japan by Nancy Singleton Hachisu, published by Hardie Grant Books. RRP $55 and available in stores nationally.

Photo Credits: This is an edited extract from Food Artisans of Japan by Nancy Singleton Hachisu, published by Hardie Grant Books. RRP $55 and available in stores nationally.