Gordon Ramsay brings Peach Melba bang up to date with his unique style.
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For easy-to-brown tartlet cases
Using marzipan as a container is easier than making pastry, and you don’t need to bake it – you can caramelise it instead (the icing sugar helps this). Don’t hold the blowtorch too close, and keep moving it, or the marzipan will get scorched.
To add fragrant flavour to poached fruit
Cooking and cooling peaches in flavoured syrup intensifies their taste. In summer I use basil, lemon balm, lemongrass or mint, and in autumn sturdier varieties such as cinnamon, cloves, rosemary and star anise.
For perfectly poached peaches
Choose ones that are ripe yet still a little firm. To prevent bruising while poaching, it’s a good idea to poach more peaches than you need so they have a snug fit in the pan. Leftovers can be chilled in the strained syrup and used within 3 days. If you cut out a large round of greaseproof paper or foil bigger than the top of the pan, cut a small hole in the middle, then scrunch it on top of the peaches, they will cook better as the foil will hold them under the syrup while poaching.
To remove the marzipan cases
The easiest way is to loosen the tops with the tip of a vegetable peeler, or small knife, then carefully ease it out.