Summer time is all about family feasts, lazy days and the beach and stone fruit.
My favourite season for eating fruit and without a doubt peaches are my favourite.
Yellow peaches are perfect for this recipe. A little tip they are even better the day after cooking.
6 yellow peaches
12 amaretti macaroons
2 egg yolks
2 tablespoons marsala
50g chopped almonds
1 teaspoon cocoa powder
1 lemon zested
Splash white wine
Extra butter and sugar for dusting
This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.
The term acqua pazza, literally crazy water in Italian, is used in Italian cuisine to refer to a recipe for poached white fish.
There are many different variations of this sauce, from light broths, to thick tomato based sauces.
This is my version with the addition of capers, olives and basil.