Ingredients
- 4 peaches
- 3 cups caster sugar
- 2 cinnamon sticks
- 4 kaffir lime leaves
- 400g dark chocolate, chopped
- 4 eggs
- ¼ cup very strong coffee
- ¼ cup dark rum
- 1 tsp vanilla paste
- 2 tsp sea salt flakes
- 600ml thickened cream
- 1½ cups honey
Instructions
1 Use a small knife to cut a cross in the bottom of the peaches, blanch in rapidly-boiling water, then refresh in iced water. Peel, halve and remove stones, then place in a preserving jar. Combine 2 cups sugar, cinnamon and lime leaves with 2 cups water in a medium saucepan and bring to a boil. Add to the peaches, fit the lid, then simmer for 40 minutes. Set aside to cool.
2 Place the remaining sugar in a saucepan with ¼ cup water and set over a high heat to boil rapidly. Meanwhile, put the chocolate and eggs in a blender and puree until smooth, then add the sugar syrup in a steady stream and whip until light. Fold in the coffee, rum, vanilla and ½ tsp salt. Whip 400ml cream to soft peaks and fold in.
3 Cook half the honey in a medium saucepan over a high heat until caramelised, then mix in the remaining honey, cream and salt.