For the Peach Brine

Ingredients

  • 25g acacia honey
  • 90g peach-marigold infusion (made from hot filtered water, dried peaches, and marigold flowers)
  • 8g lemon juice
  • 0.5g ascorbic acid

Method

  1. Whisk all ingredients together to combine.
  2. Set aside.

For the Xanthan Gum Base

Ingredients

  • 500g filtered water
  • 20g xanthan gum

Method

  1. Bring water to a simmer, transfer to a blender and add in xanthan gum.
  2. Blend on high until thickened.
  3. Set aside.

For the Sobrasada Fat

Ingredients

  • 500g sobrasada (made with high quality pork with a high fat content)

Method

  1. Vacuum pack the sobrasada and cook at 190°C for 1 hour.
  2. Once cooked, discard the solids and reserve the fat.

For the Sobrasada Emulsion

Ingredients 

  • 200g sobrasada (made with high quality pork with a high fat content)
  • 130g banner pimento butter
  • 100g cultured guernsey butter
  • 10g xg base
  • 40g filtered water

Method

  1. Warm water and xg base and then emulsify in the  pimento and guernsey butters.
  2. Once fully emulsified, add in sobrassada and whisk until warm.

 To Finish

Ingredients

  • Half a peach per person

Method

  1. Check the quality of each peach individually then peel, halve, and remove the pits from the peaches.
  2. Place the peach halves in a vacuum bag with peach brine (30g brine per 2 halves), and vacuum seal fully.
  3. Allow the peaches to sit in the brine for 30 minutes, then open the bag and drain the brine.
  4. Add peach halves to the sobrasada emulsion and warm through, transfer to plate and coat with sobrasada fat.
  5. Serve.

 

Recipe courtesy of Will Aghajanian & Liz Johnson of The Catbird Seat in Tennessee.

 

Image © Ansley Cohen