ROASTED PEACH GRATIN

SOURCE: PAULA WOLFERT. MEDITERRANEAN CLAY POT COOKING: TRADITIONAL AND MODERN RECIPES TO SAVOR AND SHARE.

By the time raw green peaches ripen to the perfect yellow sweetness, their flavors reach the optimal stage of unblemished maturity and desirability that qualify for a custardy dessert gratin. Although poaching the fruit in syrup can be safely bypassed, the baked peaches may fall short of the reassuring depth and delicateness- a teeth-clenching undersight a no-fuss home cook will unbearably look back in regret! Best consumed at the moment of serving, the warm gratin of peach compote can only stand for a short time, a constant reminder to never take the seasonality of the fruit for granted.

Ingredients

1 1/2 cups/300 grams granulated sugar

5 tablespoons/75 mL freshly squeezed lemon juice

6 large firm and ripe yellow peaches, peeled

8 tablespoons/112 grams unsalted butter, softened

6 tablespoons/40 grams superfine sugar

2 large egg yolks

1/2 teaspoon/3 mL pute vanilla extract OR vanilla bean paste

1/4 cup/65 grams black currant preserve

Specific Equipment

Large saucepan

Parchment paper, cut into a circle with the same diameter as the large saucepan

Slotted spoon or strainer

Small knife

Cake rack

Paper towels

Small mixing bowl

Wooden spoon

Small saucepan

Round or oval stoneware OR flameproof baking dish with a diameter of 10 to 12 inches/25 to 30 cm

Serves 4 to 6

Instructions

1. Combine granulated sugar and 3 tablespoons/45 mL lemon juice in a large saucepan containing 1 quart/960 mL water and bring to a boil over high heat, stirring the mixture until the sugar has completely dissolved.

2. Reduce heat to a simmer over low heat and slip half of the peaches carefully into the syrup. Cover the peaches with parchment paper to keep them submerged and poach for 5 minutes or until the peaches are tender when pierced with a knife. Remove the peaches with a slotted spoon or strainer and set aside.

3. Return the syrup to a simmer and repeat Step 2. Reserve the syrup for another use.

4. Cut each peach in half with a small knife and remove the pits. Drain the peaches, cut sides down, on a cake rack over paper towels. Pat the peaches dry with paper towels and set aside.

5. Cream 7 tablespoons/98 grams butter and superfine sugar in a small mixing bowl with a wooden spoon until well-blended and fluffy. Beat in the egg yolks with a wooden spoon and stir in the vanilla extract or bean paste until the mixture is smooth and well-blended.

6. Preheat oven to 400°F/200°C.

7. Grease the baking dish with 1 tablespoon/14 grams butter. Lay over the peaches, cut side down. Spread the butter and egg mixture between the peaches.

8. Set the baking dish in the oven and raise the temperature to 500°F/260°C. Bake for 10 minutes or until the butter mixture has set and molten into a creamy mixture. Remove the baking dish from the oven and set aside.

9. Warm the blackcurrant preserve in a small saucepan over low heat until it has melted to a thick liquid and stir in 2 tablespoons/30 mL lemon juice until well-blended. Remove the saucepan from heat and drizzle the warm blackcurrant preserve over the peaches.

10. Return the baking dish into the oven and bake for 3 minutes or until the preserve has thickened and glazed the peaches. Remove the baking dish from the oven and cool for 20 minutes before serving.