Percoche in vino bianco with yogurt gelato

Serves: 6

Percocha is a variety of peach and the classic percoche have a deep yellow/ orange flesh that is firm and clings to the stone.  It is often macerated, preserved or in this case poached. 

Served chilled - percoche with a vino Bianco syrup and yogurt gelato.
 

Poached Percoche

INGREDIENTS
6 percoche, leaving the stone in and skin on 
250g golden castor sugar
Strips of peel from 1 lemon
A good pinch of Maldon sea salt
600ml of Minutolo white wine, ensure the fruit is covered with the liquid

METHOD
Combine the ingredients into a saucepan and bring to the boil. Cover the percoche with a cartouche, with a small hole cut in the centre.  

Cook until the fruit are tender then remove with perforated spoon, set aside. Reduce the cooking liquor to a light syrup. Add the fruit back to the syrup and cool. 

Yogurt gelato 

INGREDIENTS
4 cups of Greek yogurt – this must be very firm or well drained in muslin overnight if need be.
160g honey
2 tablespoons extra virgin olive oil
1/4 teaspoon of Maldon sea salt

METHOD
Stir all the ingredients together, mix well and set aside overnight. This can be kept in the fridge for a few days before churning. Pour the gelato base into a gelato or ice cream machine churn for 25-30 minutes. Or alternatively, cover and freeze until firm for 3 or 4 hours. Set in the refrigerator to soften for 30-40 minutes before serving.  

Serve the gelato in a large icey cold bowl, the percoche with the syrup and a few almond biscuits.