Peach Gratin with Rosemary Honey Parfait

Peach Gratin with Rosemary Honey Parfait
1 hr
6 h.
Ready in


for 4 servings
For the parfait
1 tablespoon fresh Rosemary needle
4 Egg yolks
20 grams Lime blossom honey
80 grams Forest honey
300 milliliters Whipping cream
zested, 0.5 lemon Lemons
For the gratin
10 small Peaches (Preferably vineyard peaches)
1 bottle White wine (such as Riesling)
6 tablespoons Sugar
1 stalk Cinnamon
1 Star anise
Vanilla beans
2 tablespoons Butter
200 milliliters Whipping cream
2 tablespoons Powdered sugar
In addition
4 small Rosemary sprigs
to taste Powdered sugar
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Preparation steps

Step 1/4

For the parfait: Chop rosemary finely. Whisk egg yolks with lime blossom honey and forest honey in a bowl. Set on a hot water bath and beat until mixture thickens. Remove from the water bath and cool, stirring. Whip cream. Fold in cream and lemon zest into honey mixture. Pour into a mold and freeze for 4-5 hours.

Step 2/4

For the gratin: Rinse peaches. Combine white wine, sugar, cinnamon, star anise and slit vanilla pod in a large pot and bring to a boil. Add peaches and simmer for about 6-8 minutes or until peaches become soft. Remove peaches with a slotted spoon.

Step 3/4

Simmer down syrup until it thickens slightly and strain through a sieve. Halve, pit and peel peaches. Arrange peaches in ramekins. Whisk butter into hot syrup. Beat cream until stiff and fold into syrup and spread on peaches. Dust with powdered sugar and brown lightly under a hot broiler, watching carefully. 

Step 4/4

Cut parfait into slices and place on top of peach gratins. Garnish with rosemary, dust with powdered sugar and serve.