Restaurants›The Kitchen Restaurant›Candied Magenta Peach Recipe

Candied Magenta Peach Recipe

Name: The Kitchen Restaurants Candied Magenta Peach Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups Fresh peaches; 1 cup Granulated sugar; 1 cup Water; 2 tablespoons Lemon juice; 1 cup Coconut milk; 2 tablespoons Thai curry paste; 1 cup Pineapple, diced; 1 teaspoon Vanilla extract

Inspired by The Kitchen Restaurant

Time1h

Serves4

Coconut Cake, “Thai Curry” Sorbet and Pineapple-Vanilla Compote. Chef’s Notes: A rose by any other name…is a peach! Residing in the same genus as the rose, almond and plum, we are taken by the peach, this sweet beauty of summer.

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Ingredients

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Method

Preparation Instructions

Prepare the Candied Peaches

In a saucepan, combine water and sugar over medium heat until the sugar dissolves. Add lemon juice and sliced peaches. Simmer for 10 minutes until peaches are tender. Remove from heat and let cool.

Make the Thai Curry Sorbet

In a blender, combine coconut milk and Thai curry paste. Blend until smooth. Pour into a shallow dish and freeze. Stir every 30 minutes until fully frozen, about 2-3 hours.

Prepare the Pineapple-Vanilla Compote

In a small saucepan, combine diced pineapple and vanilla extract. Cook over medium heat for 5-7 minutes until pineapple is softened and syrupy. Let cool.

Assemble the Dish

On a serving plate, place a generous scoop of Thai curry sorbet. Top with candied peaches and drizzle over the pineapple-vanilla compote.