Cold Curried Peaches

This makes a useful and easy first course for an informal meal.


  • 4 large ripe peaches

For the sauce

  • 1 tbsp oil
  • 2 tbsp chopped onion
  • 1 clove of garlic, sliced
  • 1 tbsp medium curry paste
  • 2 tsp tomato paste
  • ¾ tsp cayenne pepper
  • 1 cup canned tomatoes with the juice
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 2 tbsp water
  • Pinch of sugar
  • Salt and freshly ground pepper
  • 1 heaped tbsp lightly whipped (double) cream (approx)

For garnish

  • Shredded lettuce
  • Chopped parsley
  • Paprika


To make the sauce, heat the oil over a medium heat, add the onion and garlic, and cook for 2-3 minutes. Add the curry paste, tomato paste, and cayenne pepper, stir, and cook for another 2-3 minutes. Add the remaining ingredients, except the cream, and bring to a boil, then simmer for 10 minutes.

Leave to cool, then purée the sauce in a blender. Taste and adjust seasoning if necessary. If the sauce is too thick, add a little extra lemon juice or water. When the sauce is cold, fold in the cream - the amount used depends not only on the consistency of the sauce, but on whether a milder flavor is desired.

Both the peaches and sauce should be very cold for serving. Skin the peaches and cut in half, discarding the pit. Place half a peach on each small plate and coat with the curry sauce. Add a little shredded lettuce to the side of the plate and decorate with a little chopped parsley and/or some paprika.