Perfect peach

Celebrity chef

Saturday 4 August 2012

Peach and raspberry savarin: a rich family dish to make the most of those succulent seasonal fruit.

The savarins are filled with creme Chantilly, a straightforward mix of whipping cream, icing sugar and vanillaphotograph: alan donaldson

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Martin Wishart

Similar to rum baba but typically richer, savarin is a classic French round cake baked in a ring mould and soaked in rum or kirsch.

This version, however, is for all the family, and so peach syrup replaces the alcohol. Make sure you use ripe peaches – I recommend white ones rather than yellow, because they're sweeter and more elegantly flavoured.

Lastly, for the cake you'll need four savarin rings and for the creme Chantilly that fills the centre you'll need a piping bag with a nozzle – both are easy to find in cook shops or online. Peach and raspberry savarin Serves 4 SAVARIN DOUGH 250g flour 15g yeast 30g sugar A pinch of salt 4 eggs 80g melted butter POACHED PEACHES 100g sugar 200ml water 2 peaches CREME CHANTILLY 250ml whipping cream 1 vanilla pod, split and scraped 50g icing sugar TO FINISH 200g raspberries For the dough, mix the flour, yeast, sugar and salt in a bowl then mix in the eggs and butter and beat until you have a thick, sticky batter. Cover the bowl and leave it in a warm place for about 30 minutes until doubled in size. Set the oven to 180C/gas mark 4. When the batter has risen, beat it with a wooden spoon for about 1 minute, then spoon it into four buttered ring moulds. Cover the moulds with greased clingfilm and leave them until the dough reaches three-quarters of the way up the sides of the moulds. Remove the clingfilm and bake the savarins for 15 minutes until well risen and golden. For the poached peaches, place the sugar and water in a saucepan and bring to the boil. Cut the peaches into halves and drop them into the pan for 30 seconds, then remove them and peel the skin off. Now take the pan off the heat. Add the peaches back to the pan, cover with greaseproof paper and leave to cool (the heat of the liquid will cook the peaches out). For the creme Chantilly, whisk the cream with the vanilla and sugar until it forms soft peaks, then place in a piping bag with a nozzle. To finish, take some of the peach poaching syrup and soak the savarins with it for 2 minutes. Fill the middle of the savarins with the creme Chantilly, garnish with peach slices and raspberries and serve. WINE MATCH 2007, Pink Muscat, Stella Bella, Margaret River, Australia, Alliance Wine, £9.37 A sweet, fruity and lightly fizzy wine with a bouquet of rose petals and flavours of Turkish delight and summer berries. The Honours, 58a North Castle Street, Edinburgh. Visit www.thehonours.co.uk or call 0131 220 2513.

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