I’ve mentioned before how I struggle to pick favourite dishes but I can always pinpoint my favourite flavours. Almond, peppermint and lemon are all high up on my list, but peaches are really where it’s at right now.
Today I’m sharing two peach recipes – a quick and delicious salad and a peach upside-down cake.
Peach Upside-Down Cake
This recipe originally came from the Masterchef Everyday book, which I hadn’t yet made anything from despite owning it for months. You slice peaches, toss the slices in demerara sugar and lay them in the bottom of a cake tin. I used a lovely new springform tin which made it super easy when removing the cake. The peaches are topped with a very simple sponge – cream 125g each of butter and sugar, add 2 eggs and 250g self-raising flour – you know the drill. The recipe suggested that the batter would pour over the peaches, but mine was very thick so I added around 4 tbsp milk to get to a better consistency. I always think a little milk and a good whisk can take a sponge from alright to an incredible crumb. The recipe recommends a 1 hour bake but mine was done before this even with the milk, so keep an eye on it!
Then all you’ve got to do is the flippy-plate trick and you’ve got an incredible cake that looks impressive and tastes delicious!
This cake is perfect still warm with custard or cream, but it also stands up well to an afternoon cup of tea (and it’s pretty great for breakfast too, let’s face it).
Grilled peach and feta salad
Once you’ve made a peach cake you might find that you’re left with a spare peach. If you’re anything like me you’ll probably want to throw it in a salad, right? I know to some the whole sweet and savoury mash up is controversial, but it’s my dream.
First I grilled up my peaches – 4 minutes on each side under a good hot grill. A few little burnt edges might appear. I love those, but pull them out if you want your peaches a little more solid and unburnt! You could also pop them in a shiny griddle pan if you’ve got one of those (I really want one if you’re looking for a gift to buy me!).
Whilst the peaches were grilling I chopped a big handful of spinach with a little mint, popped it on the plate, and then glugged some balsamic vinegar into a little pan on a high heat. Add some honey and then let it bubble away into a nice thick glaze that coats the back of a spoon. Slice up the peaches, put them on the spinach, crumble over some feta, throw that balsamic around (pop it in a squeezy bottle if you want to pretend you’re a chef on the pass) and then some finely chopped basil (or more mint – get some herbs on there, basically).
This recipe would also be perfect with a soft goat’s cheese, and you could turn it into a more full meal by adding a good bread or serving it as a side with other salads or some chicken.
What are your favourite peach recipes?