Poached peach Savarin, crème anglaise and fresh raspberries

This month the recipe is for a dessert described by the head chef as: 

“ Perfectly summery with a hint of a classic pudding`feel 'to it”

For the Savarin bases:-

8 eggs, medium-sized
30g fresh yeast, creamed with a couple of teaspons of warm water
450g strong flour
1 Tsp salt
75g sugar
180g butter, melted

In a mixing bowl and using a electric beater with dough hook attachment or in a mixing machine add the eggs and whisk thoroughly then add the sugar, flour, yeast and salt. Mix for a good few minutes then slowly add the melted butter. Knead for a further 10 minutes or until the dough is smooth and elastic then leave to proove in a warm area such as a airing cupboard until doubled in size.

When proofed beat back the dough and  put the mixture into savarin bases or individual tart moulds 1/3 up to the top and leave to proof again. Bake at 160 degress until golden to dark brown on  top, remove and cool.

Poached peaches:

1 litre water

400g Caster sugar

I vanilla pod deseeded.

10 peaches

Bring the water, sugar and vanilla upto a controlled simmer ensuring the sugar is all dissolved

Cut around the peaches from the top downwards,  following the natural line in the peach. Twist slightly to halve the peach and seperate, remove the stone. Poach until tender, the timing for this depends on  the ripeness of the peach but normally a good 8-12 minutes.  Cool and peel off the skin. Reserve the liquid and add a good dash of peach liquor or light colored rum.

Vanilla Anglaise:-

8 egg yolks

160gg caster sugar

400ml double cream

100ml whole fat milk

1 Vanilla pod deseeded

Whisk yolks and sugar together until creamy and pale. Boil the cream with the vanilla pod and slowly whisk into the egg mixture. Over  a low heat cook the mixture stirring continously until small bubbles begin to form and the mixture thickens. Pour  the mixture through a sieve into a bowl containing the milk and mix again and chill. You should get a thick custard.

To serve put a good spoonful of the anglaise in the middle of a plate. Put the saverin which you must soak in the reserved liquid briefly on top then the poached peach. Place a few fresh raspberries around the plate and serve with your favorite chilled sweet wine.