Name: Poached Peaches with Cinnamon Ice Cream
Ingredients: Ripe peaches; Orange juice for poaching; 1 Vanilla pod; seeds removed; 1 pt Skimmed milk; 1 ts Cornflour; slaked with a; ; little water; 1 ts Ground cinnamon; 2 Free-range egg yolks; 1 tb Raw cane sugar; Pur.ed raspberries to serve; 1 Sprig fresh mint to garnish

Your Master’s life was dominated by a cross. He has called you also to a life with a cross. This clear gospel note is so easy to forget in flabby Western society. With a great chorus of custom, advertisement and temptation this world is beckoning you to a life of self-indulgence. Your flesh is drawn to that appeal, and will fall in with the world’s suggestions. But the Lord of glory has called you to a life of self-denial, to a cross.

Walter Chantry

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy, Eggs	Vegetarian	Vegetarian , Veg1	1	servings

INGREDIENTS

		Ripe peaches
		Orange juice for poaching
1		Vanilla pod; seeds removed
1	pt	Skimmed milk
1	ts	Cornflour; slaked with a
		; little water
1	ts	Ground cinnamon
2		Free-range egg yolks
1	tb	Raw cane sugar
		Pur.ed raspberries to serve
1		Sprig fresh mint to garnish

INSTRUCTIONS

FOR THE CINNAMON ICE CREAM
1. Pour sufficient orange juice over the peaches to cover them and poach
gently for 3 minutes. Drain, skin and refrigerate until required.
2. Place the vanilla pod in a small pan with the milk, bring slowly to the
boil and add the cornflour and cinnamon.
3. Stir until thickened, then lower the heat and simmer for 2 minutes
4. Whisk the egg yolks and sugar together and pour on the hot milk. Return
to a clean pan and cook over a low heat (do not allow the custard to boil)
until the mixture coats the back of a spoon.
5. Transfer to an ice cream machine and churn for 15 minutes.
6. Place the peaches on individual serving plates. Spoon a little raspberry
puree around the base of each and arrange a quenelle of cinnamon ice cream
on top. Garnish with a sprig of mint.
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