IT'S THE WEEKEND: The Weekend Recipe - Peach and strawberry grilled salad by LIndy Wildsmith of the Chef's Room, Blaenavon

South Wales Argus: Argus-Mark    Reporter-Nat   05-07-13
The Chef's Room Cookery school
Lindy Wildsmith (1717034) Argus-Mark Reporter-Nat 05-07-13 The Chef's Room Cookery school Lindy Wildsmith (1717034)

Peach and strawberry vanilla salad

Serves 6

4 large firm ripe peaches

350g strawberries

1 vanilla pod

2 tablespoon of vodka

2 tablespoons sieved icing sugar

Extra straws for serving

Wash and dry the peaches, cut in half around the middle and twist in half. Remove the stones and cut each half into 8 cubes; no need to peel the skin gives colour and texture to the mix. Hull the strawberries and cut in half or in quarters if they are large ones.

Split the vanilla pod and scrape out the seeds. Wrap the pod in cling film and use for flavouring custards ice creams or sauces

Put the prepared fruit and vanilla seeds in a bowl, add the sieved icing sugar and the vodka and stir well.

Cover with cling film and leave at room temperature to macerate.

Serve in glasses.

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