Ingredients
Serves 84 cups water
½ vanilla pod
Grated rind of 1 orange
Grated rind of 1 lemon
1 ½ cups sugar
8 peaches, washed
300 g raspberries
Juice of 1 lemon
Juice of 1 orange
3 tbsp caster sugar
24 small Easter eggs
150 g fromage blanc (also called ‘quark’ or ‘smooth creamed cottage cheese’)
About ¼ cup milk
2 tbsp toasted flaked almonds
A little icing sugar for dusting
The quantity of sugar used in this dish may appear high - it is used to make a syrup in which the peaches are poached, but only a little of the sugar is consumed with the dish.
Method
Place water in a medium saucepan with vanilla pod, orange and lemon rind and
1½ cups sugar. Bring to the boil and boil for 2 minutes. Add peaches, return to the boil and simmer for about 8 minutes. Turn off heat and leave peaches to cool in the liquid. Refrigerate when cold.
Blend raspberries with lemon and orange juice and 2 tbsp of the caster sugar. Strain juice and discard berry seeds, then refrigerate until 10 minutes before using.
Unwrap the Easter eggs. Heat a non-stick pan and when warm, touch the side of each egg briefly on the warm pan to melt it slightly, then place the melted side on a cold plate. The Easter eggs will stick to the plate. Form a ‘triangle’ using 3 eggs about 8 cm apart.
Whisk the fromage blanc with the milk and remaining 1 tbsp caster sugar.
Spread fromage blanc in between the Easter eggs. Top with 1 drained peach then spoon a little raspberry juice over the peach. Sprinkle with toasted flaked almonds, dust with a little icing sugar and serve.
From Recipes for a Great Life - Simple Steps to wellbeing and Vitality
By Gabriel Gaté and Rob Moodie
Published by Hardie Grant, RRP $34.95