Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Chick-Pea Pancakes with
Nigella Seeds and Turmeric
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Grilled Duck Breasts with
Glazed Turnips and Orange
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Paradise Pumpkin Cake
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Roasted Parsnip and
Cumin Soup
Roasted Squash and
and Chilli Soup
Roasted Swede, Ginger and Spiced Black Bean Soup
Rosemary Sorbet
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Peaches desserts recipe development Christine McFadden

Peaches in Strawberry-Rose Syrup

A special dessert for a special occasion. Luscious white-flesh peaches float in a luminous rose
syrup. Treat the peaches tenderly so as not to bruise the delicate flesh.
Serves 4

white-flesh ripe peaches 6
lemon juice for sprinkling
alpine strawberries or raspberries to decorate

for the strawberry-rose syrup:
strawberries (with a good flavour) 300g, hulled and thinly sliced
sugar 125g
water 300ml
rose water ¼ tsp

1) First make the syrup. Put the sliced strawberries in a saucepan with the sugar and water. Simmer over medium heat for 15-20 minutes until the strawberries are very tender. Strain through a fine sieve set over a bowl, pressing with the back of a wooden spoon to extract all the juice. Pour the juice back into the saucepan, then boil vigorously for 5–8 minutes or until the ruby liquid thickens and the bubbles look syrupy. Pour into a jug and leave to cool before stirring in the rose water.

2) Put the peaches in a large bowl, cover with boiling water, count to 10, then drain and slip off the skin. It should come away easily.

3) Using a very sharp knife, carefully cut the peaches in half lengthways. Scoop out the stones, trying not to damage the flesh. Slice each half into thin segments, sprinkling with a little lemon juice to prevent browning.

4) Gently tip the peach segments into a serving bowl. Pour over enough strawberry-rose syrup to just cover, then chill for 1 hour. Decorate with alpine strawberries or raspberries just before serving.


Recipe © Christine McFadden



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