This delicious recipe takes the classic combination of of sweet, delicate flavoured peaches and juicy crisp apples and adds a hint of the Mediterranean with the basil. This unusual addition makes this recipe a much-loved favourite in the Piccolo family, especially in the summer months.
300g (around 4) peaches, cored and chopped.
1 pink lady apple, peeled and cored
¼ teaspoon of fresh basil, torn
Place the chopped apple in a pan, add a little water and simmer for five minutes until soft.
While the apple is cooking you can skin the peaches. Prepare a bowl of ice cold water, then score crosses into the top and bottom of the peaches and place in a pan of water that has been boiled.
Leave for 30 seconds, then remove and place into the bowl of ice water and leave for a minute.
Take out the peaches and you should be able to easily remove the skin.
Cut the peaches in half and remove the stone. Add the basil to the peaches and apple and puree.
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