Fruits and flowers are one of the greatest joys of summer for me. There are so many pairings I love this time of year — rhubarb and rose, berries and lavender, apricots and chamomile, and now peaches and elderflower. The peaches poach in elderflower, lemon, and vanilla bean until soft and lightly floral. I spoon them over a meringue, crisp at the edges and marshmallowy within, with a little of the poaching syrup, then finish with crème fraîche and a scoop of peach leaf ice cream — I’ve been so taken with peach leaves lately I couldn’t resist them here, though vanilla would be just as lovely.
I poach these peaches all summer — spooned over an olive oil or almond cake with a little syrup, served with ice cream or crème fraîche, baked into a frangipane tart. They only get better as they sit, and keep a few days in the fridge.
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Elderflower Peach Pavlova
Ingredients
Meringue
4 large egg whites, room temperature
1 cup plus 2 tbsp (225g) superfine or granulated sugar
2 tsp cornstarch
1 tsp white wine vinegar
1 tsp vanilla
Poached Peaches
4–5 ripe but firm peaches
1 cup (240ml) elderflower liqueur
2 cups (480ml) water
½ cup (100g) granulated sugar
Juice of 1 lemon
1 vanilla bean, split and scraped
For Serving
Crème fraîche
Peach leaf ice cream or vanilla ice cream
Reduced poaching syrup
Edible flowers
Instructions
Meringue
- Heat the oven to 225°F. Line a baking sheet with parchment.
- If using granulated sugar, grind it in a blender until fine.
- Beat the egg whites on low, increasing to medium, until they hold soft peaks, about 4 minutes. Add the cornstarch and increase to medium-high. Add the sugar a tablespoon at a time and beat until smooth and glossy, 4 to 6 minutes.
- Fold in the vinegar and vanilla. Spoon the meringue into 6–8 mounds on the parchment, spacing them apart. Use the back of a spoon to make a small well in the center of each.
- Bake for about 1 hour. Turn off the oven and leave the meringues inside to set and cool, about 1 hour. They should be crunchy on the outside and soft and marshmallow-y on the inside.
Poached Peaches
- Combine the elderflower liqueur, water, sugar, lemon juice, and vanilla bean and seeds in a saucepan just large enough to hold the peaches. Heat slowly until the sugar dissolves.
- Add the whole peaches. Cut a round of parchment to fit the pan, with a small hole in the center, and lay it over the fruit to keep them submerged. Cook at a gentle simmer until tender when pierced with the tip of a knife, about 15–20 minutes depending on ripeness.
- Lift the peaches from the liquid and set aside to cool. Once cool enough to handle, slip off the skins.
- Put the pan back over the heat and reduce the poaching liquid by about half, until lightly syrupy. Let cool.
- Return the peaches to the syrup and chill for a few hours or overnight. To serve, lift them out, halve, and remove the stones. The poached peaches will keep in the fridge for 2–3 days.
To Serve
Place a meringue onto each plate with a dollop of crème fraîche. Place a poached peach half on top, then top with ice cream, more crème fraîche, and a spoonful of the reduced poaching syrup. Scatter with edible flowers.
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