Damien Pignolet

Peaches Poached with Green Peppercorns, with their Granita

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

In 1990 I took my holidays in France and spent a fascinating week driving through Burgundy. My first meal was at Michel Lorain, a three-star Michelin restaurant in the beautiful ancient town of Joigny. I chose this dish as my dessert.

Ingredients

  • 500 g white sugar
  • 1 litre water
  • 6 large

Method

  1. In a small saucepan, dissolve the sugar in the water and slowly bring to the boil, making sure the sugar is dissolved before the syrup boils.
  2. Meanwhile, bring a medium-sized pan of water to the boil and blanch the peaches for 30 seconds then plunge into iced water - the skins should slip off easily. As each peach is peeled, carefully lower it into the hot but n