I'm unfortunately in Singapore now, and I don't really want to buy those peaches flown in from halfway around the globe, but I was looking through my stash of food photos (I don't post everything I make once I make it, or I'll end up glued to blogger) and I came across an old photo of these ginger caramelised peaches and I thought it a waste not to share. It's summer, and the farmers' markets will be brimming with berries and peaches and nectarines. So if you have access to these beautiful fruits, do this!
Caramelised Peaches in Ginger Syrup
2 peaches, de-stoned and sliced (I left the skin on, the skins add a bit of tartness to the otherwise cloyingly sweet peaches, not to mention vitamins)
1-2 tbsp unrefined cane sugar (adjust according to your taste)
2 tbsp lemon juice
1" ginger, thinly julienned, or grated
1 tbsp grassfed butter
4 sourdough crepes (I re-heated some defrosted ones that I've made earlier, if you make them fresh, cook longer if you want them slightly crispy like mine)
organic whole (i.e. full-fat please!) greek yogurt
1. Heat the sugar in a heavy-bottomed pan until dissolved and beginning to caramelise.
2. Add the peaches, lemon juice and sliced ginger, and toss to coat.
3. Gradually add the butter and let it cook down in the sauce till thick and syrupy and the peaches soften.
4. Place the crepe best side down, spoon most of the peaches in the centre of the crepe, fold in half (north-south) then fold in half again (east-west), to make a fancy crepe suzette-style fold, or fold whichever way you like! Top with greek yogurt and the remaining peaches, drizzling the ginger syrup over.
The tart lemon helps to cut through the sweetness of the peaches and caramel sauce, and the ginger adds that bit of zing. This is perfect for breakfast or even for tea, especially with tangy sourdough crepes to mop up the sweet lemony gingery peachy juices and smooth creamy yogurt. I opted for a thin, slightly crispy crepe rather than a soft one, for a texture contrast.
There's this chinese myth about immortal peaches and a Monkey God who wrecked the heavens to steal them. They take thousands of years to ripen (on the tree, not in a basket, see!) and only a select few immortals get invited by the Heavenly Queen Mother to enjoy, and upon so, are conferred longevity. I know you're switching off now, and I'm sorry for that lousy divergence of topic, it was a childhood favourite tale, re-enacted too many times on tv. But that was somehow what made me decide to "go east" with these peaches and cover them with ginger syrup, often used in chinese sweet soups with tang yuan, and hey you get to learn a bit of chinese mythology at the same time.
I will go on, but I've been going on too much already, so ok I shut up now.