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Charred peach Eton mess

An average of 3.7 out of 5 stars from 3 ratings
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4–6
Dietary
Vegetarian

Marcus Wareing gives Eton mess an upgrade, with fragrant grilled peaches, lavender flowers and tea syrup, and the crunch of meringue and nut brittle.

Ingredients

For the tea syrup

  • 150ml/5fl oz boiling water
  • teatea: 10g/â…“oz loose-leaf lapsang souchong tea or 4 lapsang tea bags
  • sugar: 200g/7oz caster sugar
  • honey: 100²µ/3½´Ç³ú honey
  • salt: pinch salt

For the cobnut brittle

  • olive oil: olive oil, for brushing
  • cobnuts: 200g/7oz cobnuts, shelled, chopped, plus extra to serve
  • 1 sprig lavender, flowers picked
  • caster sugar: 200g/7oz caster sugar
  • 1 tbsp tea syrup

For the peaches

  • peaches: 8 peaches, nectarines or apricots, halved, stones removed
  • olive oil: olive oil, for brushing

To serve

  • double cream: 600ml/20fl oz double cream
  • vanilla pod: 1 vanilla pod, split lengthways, seeds scraped out
  • meringue: 6–8 meringue nests, crushed
  • : lavender flowers
  • basil: fresh basil leaves

Method

  1. First, make the tea syrup. Pour the boiling water over the tea and let it steep for 5 minutes. Put the sugar in a pan, strain the tea over the sugar and bring to a simmer, stirring until the sugar has dissolved, then continue to simmer until the liquid has thickened to a syrupy consistency. Set aside.

  2. To make the nut brittle, line a baking sheet with baking paper and brush with a little oil. Scatter over the chopped nuts and lavender. Heat the sugar and 1 tablespoon of the tea syrup in a heavy-based pan until the sugar has melted and turned a dark amber colour. Pour onto the baking sheet over the nuts and leave to cool. When completely cool, smash into pieces.

  3. Heat a griddle pan (or barbecue) until hot. Lightly brush the peaches with oil and place cut-side down on the hot griddle. Cook for about 2 minutes, turning once to get a nice chargrilled mark. Transfer to a tray and set aside.

  4. Lightly whip the cream to soft peaks with the vanilla seeds, then pour in a little of the tea syrup to sweeten and continue whipping until soft peaks form.

  5. Divide the cream between four to six serving glasses, then add the crushed meringues and the grilled peaches. Sprinkle over the nut brittle and the fresh cobnuts. Finish with a drizzle of tea syrup and some fresh lavender flowers and basil.

Recipe tips

You can use any type of peaches or nectarines: golden, white-fleshed or flat.