Holiday feast
ROSY PEACH & PANETTONE TRIFLE
PREP + COOK TIME 1 HOUR (+ SETTING) SERVES 10
2 vanilla beans
1 cup (220g) caster sugar
1 teaspoon rosewater
1 litre (4 cups) water
6 (1kg) large peaches
12/3 cups (400ml) cranberry juice, approximately
5 titanium (25g) gelatine leaves
4 eggs, separated
500g mascarpone
½ cup (125ml) coffee flavoured liqueur
½ cup (110g) caster sugar, extra
½ cup (125ml) strong coffee (see notes)
¼ cup (60ml) sweet Marsala wine
500g panettone
11/3 cups (100g) flaked almonds, toasted whipped cream, silver cachous and raspberries, to decorate
1 Rub vanilla beans between your fingertips, then split in half lengthways. Place in a large saucepan with sugar, rosewater and the water. Bring to the boil, stirring, until sugar has dissolved. Reduce the heat to a simmer.
2 Lightly score peaches at the base along their natural groove. Lower peaches into simmering syrup (in batches if necessary) and cover with a piece of crumpled baking paper. Simmer for 5 minutes, rolling the peaches over halfway through cooking time if they are not completely covered by syrup. Test if the fruit is ready by inserting a skewer into the flesh – it should give but not be too soft. Remove peaches with a slotted spoon to a bowl. When cool, remove and discard skin. Cut peaches into thick wedges. Pour over ¼ cup (60ml) of the syrup. Cover with plastic wrap and refrigerate until required.
To make the jelly, bring the remaining syrup to the boil
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