Serves 4


For the peach soup

100ml dry white wine
100ml peach schnapps
pinch of grated nutmeg
pinch of ground cinnamon
60g icing sugar
4 fresh peaches
200ml fresh cream

For the sorbet

200ml white peach puree
80g castor sugar
120ml water
30g liquid glucose
Juice of 1 lemon

For the Orange Breton

32g flour
15g icing sugar
20g soft butter
1 egg yolk
Zest from half an orange


For the peach soup
Bring the liquids, spices and sugar to a gentle boil. Once the occasional bubble starts to appear, add the sliced peaches. Reduce heat, and simmer for about 15 minutes or until the peaches have become very soft.

Set aside so it cools completely, then transfer everything to a food processor.
Blend well until a smooth, creamy consistency is reached. Pass through a fine mesh.
Leave in a refrigerator for about 5 hours prior to serving.
Cut through the peaches in half vertically. Open to obtain two perfect halves. Remove the stone and set aside.
In a saucepan, bring water, sugar and spices to a gentle boil. Drop carefully the peaches into the syrup.
Reduce the heat and poach for about 8 to minutes until the peaches are cooked but still firm.
Remove peaches from the syrup and let stand on a tray for a few moments. While still warm, remove the flesh carefully with your fingertips.
Chill the peaches for an hour prior to serving.

For the sorbet

In a saucepan, pour water, lemon juice, sugar and glucose. Gently bring up the heat, then boil until it reaches 115C.
Cool down to 45C, add the chilled peach puree and mix well. Pass through a fine mesh.
Process into an ice cream freezer, as per manufacturer’s advice, for about 15-20 minutes or until nicely frozen.
Transfer to a container and keep in freezer until required to serve.

For the orange Breton

In a bowl, mix everything well together using your hands. Once a dough has formed, cover in cling film and rest in the fridge for about 25 minutes.
Roll out gently, on a lightly floured table top, then cut into the desired shapes. Transfer to a baking tray, previously lined with baking parchment.
Leave in the fridge to rest again for about 10 minutes. Then proceed to baking in an oven set @ 165C for about 10-12 minutes, depending on the size of your biscuit.
Leave to cool completely before removing to sealable, airtight container. Store in a cool, dry place until required.

For the melba

To assemble start with the peach soup, then place a scoop of sorbet and place the orange Breton on top. Decorate with fresh raspberries, whipped clotted cream (enhanced with orange zest and edible micro flowers)