I took a much-needed break in July to spend time with loved ones and reconnect with the Okanagan. My family has been spending summers in Kelowna for 10 years and it is such a good break from the city and the chaos that we live in. Kelowna is a place where we create some of lives best memories.
I’m now back to work creating recipes, seeing clients and back in the kitchen doing what I love the most, cooking. The seasonal fruits are at their best and the farmers markets are bursting at the seams with quality produce. This is also the time of year I want to spend less time in a hot kitchen. I’d rather be making quick dinners to share with friends and family using minimal ingredients and short cooking times. This recipe is perfect for a sweet treat at the end of a meal and is bursting with the fresh flavours summer has to offer.
Neal’s Yard Remedies offers some of the best organic and ethical beauty products on the market as well as herbs and teas. I rave about the acai powder for my acai bowls and crave their mint tea. The new teas being released tomorrow are really amazing and I was able to pick up a few boxes to sample prior to them hitting the shelves. These teas are great to drink on their own, made into iced tea or in this case, added to a recipe for dimension and flavour.
Tea and Honey Poached Peaches
Serves 2
Ingredients:
- 3 Neal’s Yard Remedies Nettle and Peppermint tea bags
- 1 ½ cups water
- 1/3 cup local honey
- 1 tsp. vanilla extract
- 2 ripe peaches (not overripe)
- fresh mint leaves
- coconut milk whipped cream*
Directions:
- Place the water and tea bags in a saucepan. Heat until boiling, reduce heat and simmer for 10 minutes. Remove the tea bags and add the honey. Stir until the honey has dissolved.
- Slice the peaches in half and remove the pit. Place the peaches in the pot with the tea and honey. Simmer the peaches for 4 minutes then gently turn over and simmer for 3 minutes. Test the peaches by inserting a sharp knife gently into the cut side. They should be tender. You shouldn’t overcook the peaches either. Remove from the liquid and place into a shallow bowl. Place in the freezer to cool.
- While the peaches are cooling continue to reduce the tea and honey mixture for another 10 minutes. You should have a syrupy liquid at the end. Place in a small jar and refrigerate. Remove the peaches when they are cool, approximately 15 to 20 minutes. Very gently remove the skin from each peach half, discarding the skin.
- Plate the peaches with coconut milk whipped cream and garnish with fresh mint leaves. Drizzle the tea and honey syrup over the peaches and serve.
* To make coconut milk foam (shown here), I place coconut milk in a whipped cream dispenser with a teaspoon on vanilla and a tablespoon of pure maple syrup.
