Sunday, 14 August 2011

Sourdough Crepes with Caramelised Peaches in Ginger Syrup




There is something about a peach, that fuzzy exterior which just begs to be stroked, and that bright yellow soft and juicy flesh inside. The thing about peaches though, is that unlike pears, they don't ripen on the counter. They get softer, especially when kept in a paper bag with ripe apples, but they don't get that much riper or sweeter, so it's best to always get ripe peaches that are local and in season.

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
serves 2
Ingredients
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

To serve
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

Method
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.

17 comments:

  1. I love your sourdough pancakes. Inspired! And as for peaches in ginger. Wow. Perfect combo! Oh and I really like all the traditions and stories so keep them coming xx

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  2. I made crepes only once. As everyone says, the first few are a disaster. It just takes practice (like so many things in life). As with so many "flatbread" types things (which every culture seems to have), all they need to do is serve as a vehicle for from plate to mouth. lol

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  3. Great looking crepes! Really innovative and great looking recipe! Thanks for sharing!

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  4. I can relate to you about peaches and ginger at the moment. Seems to me like it's my chosen flavour of drinks right now- in Taiwan. Funny tho, I never get sick of it. I think it's a classic!

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  5. These look amazing! I have peaches almost ready to eat on the counter too. :)

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  6. Oh my! Peaches and ginger make a great combination! Bookmarking this recipe for our peach season in a few months time... can't wait!!

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  7. Yum! Peaches and ginger ... what a great combo and I love the idea of a gingery syrup wrapped around warm peach slices ... I just found a crepe pan at a consignment store and am going to experiment with crepes at some point ... thanks for the inspiration.

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  8. thanks!

    dom: great to know someone likes my off-tangent stories (:

    stephen: i know haha. for me crepes are the most convenient flatbread-style things to make though. much less work than a pita or even pancakes.

    pierre: yes! peach and ginger- winning combo! you're in the taiwan leg of your trip now? lucky thing.

    mary: ahhhh. i hope you try them with the ginger then (: if you havent polished them all off once they're ready though.. fresh peaches are so good even plain.

    manu: i forgot it's winter for some people right now... ):

    susan: wow, a crepe pan. nv saw the need for such a specialised kitchen equipment, though i can see how fun that'd be! still on my way towards getting a proper wok and a frying pan/casserole dish that can go on the stove and in the oven.........saving up.....

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  9. You have made me want to go out and find some peaches. MMmmmm... your crepes look wonderful.

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  10. Ever since tasting a Chinese peach (you know, those fat, white and blushing ones that look like a perfect baby's butt), I can't seem to appreciate the yellow ones as much.

    But I am in LOVE with the way you cooked these peaches and stuffed them into a sourdough crepe! I just had crepe today (green tea with adzuki and whipped cream) but now I want another one!

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  11. Those sourdough crepes look delicious so I must give that a try. My crepe pan is seriously underutilized! And I love the combination of ginger and peach flavors, so darn yummy...

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  12. You had me at ginger syrup - omg!!! What an awesome combo! How good is greek yoghurt huh? I swear that stuff makes everything good. LOVE the last pic x

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  13. Wow - love the sound of that as a breakfast treat. Am right into fruit/yoghurt variations at the moment and I love that you too insist on full fat yoghurt, glorious delight that it is.

    Glad you found my blog as now I've found yours!

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  14. I love your blog! I want to go to university away from home one day and the thing I'm most worried about is about how I'm going to feed myself (and not, you know, school, or making friends, or missing my parents...) I hope I'll develop a stronger interest for cooking so feeding myself will be easier. The crepes look delicious and I love the combination of peach and ginger.

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  15. thanks!

    sophia: green tea with adzuki beans and whipped cream crepes.....damn ):

    foodiva: you have a crepe pan too? ah, all you lucky people.

    nessie: haha yes, greek yogurt makes all things good. just that with honey is awesome. or with lemon and olive oil (savoury).

    bron: yes full fat. always.

    kyleen: i can't see you having any problems feeding yourself! hello, just look at all those delicious pies and tarts you made! haha trust me, when you leave really do home, school, making friends, and missing your family will start to be a big deal .. though yes, food too.

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  16. Funny how recently I made savory gluten free crepe versions and next time I might try your technique to put the batter in a fridge first prior cooking. :D

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  17. I thing it may good to eat that I saw recpies in ur blogs Cooking Equipment

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