Halve the cheesecake mousse ingredients if you prefer a fruitier dessert.

Peach cheesecake cups

Serves 4-6

Ingredients

For the crumble 

200g ginger biscuits
6 Tbsp (90g) melted butter, divided
½ tsp (2.5ml) cinnamon

For the syrup 

2 cans (410g each) peach halves in syrup
3 Tbsp (45g) treacle sugar
2 tsp (10ml) lemon juice
2 Tbsp (30ml) bourbon (optional)

For the cheesecake mousse 

1 cup (125ml) whipping cream
2 tsp (10ml) vanilla essence
¼ cup (30g) icing sugar, sifted 
2 tubs (250g each) mascarpone, at room temperature 

Method

1. Crush biscuits into a coarse crumb.
2. Combine crumb with half the butter and cinnamon, set aside. 
3. Decant peaches, reserving the syrup.
4. Add syrup to a pot with sugar, lemon juice and bourbon, if using. Bring to a simmer and cook until reduced and syrupy, about 5 minutes. Cool completely. 
5. Halve peaches and add to a pan over medium heat.
6. Add remaining butter and stir. Cook until caramelised and lightly charred, turning peaches occasionally to char on all sides, about 10 minutes. 
7. Add a final drizzle of peach syrup (about 3 Tbsp) to the pan and stir to coat. Remove from the heat. 
8. For cheesecake mousse, combine cream and vanilla, then whip to stiff peaks. 
9. Whisk icing sugar and mascarpone until smooth. Fold through cream mixture. 
10. Add spoonfuls of biscuit crumb to 4-6 glasses, followed by dollops of cheesecake mixture and syrupy peaches. 
11. Repeat to fill glasses and serve with an extra drizzle of syrup. 

Chef’s tip: Refrigerate for a maximum of 1 hour before serving to prevent the biscuits from becoming soggy. 

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons

Also read: 4 unconventional recipes with peaches

The post Peach cheesecake cups appeared first on MyKitchen.

Treat yourself over the weekend to these sweet and fragrant fig, peach and honey sparkling cocktails with simple, fresh ingredients. If you don’t like figs, just replace them with more peaches.

MAKES 3 // COOKING TIME 10 minutes

INGREDIENTS
1 peach, cored and chopped
1 fig, chopped
1 tbsp honey
120 ml apple cider, chilled
360 ml dry sparkling wine, chilled
To serve
1 fig, sliced

METHOD
1. Add the peach, fig and honey to a blender and pulse until smooth. Strain through a sieve and divide the liquid between three glasses.
2. Divide the cider and sparkling wine between the glasses and gently stir until combined.
3. Top with slices of fig and serve chilled.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Pair your sparkling cocktails with a complimentary ricotta, fig and prosciutto crostini.

The post Fig, peach and honey sparkling cocktails appeared first on MyKitchen.

Just one bite of this lovely peach, plum and apricot almond tart will remind you why these in-season delights are worth waiting for.

SERVES 8 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the pastry
250 g flour
125 g butter, cut into small cubes
50 g icing sugar
1 egg
For the filling
140 g butter
100 g caster sugar
2 eggs
100 g almond flour
50 g cake flour
3 tbsp apricot jam
3 plums, cut into wedges
2 peaches, cut into wedges
Flaked almonds, to decorate
100 g mascarpone
3 sprigs thyme, leaves only

METHOD
For the pastry
1. Make the pastry by putting the flour, butter and icing sugar in a food processor. Pulse the ingredients until the combination resembles fine breadcrumbs. Add the egg and continue to combine until the mixture begins to clump together.
2. Remove the dough from the processor, form into a ball and wrap in cling film. Let it rest in the fridge for 30 minutes.
3. Preheat the oven to 180°C.
4. Roll out the dough on a lightly floured surface. Line a fluted loose-bottomed pastry tin. Fill with baking beans and blind-bake for 15 minutes.
For the filling
1. Meanwhile, cream the butter and icing sugar together, then add the eggs one at a time. Mix until light and fluffy. Add the almond flour and cake flour to the mixture and combine.
2. Remove the pastry case from the oven and spread the jam evenly over the base. Spread the almond mixture on top of the jam and arrange the plums and peaches on top of that.
3. Bake for 30 minutes. Remove and sprinkle with flaked almonds.
4. Return to the oven for another 5–10 minutes, until the tart is baked through and the almonds are toasted.
5. Mix the mascarpone and thyme, and serve with the almond tart.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

This summery coconut and nectarine tart is equally as inviting!

The post Seasonal peach, plum and apricot almond tart appeared first on MyKitchen.

Entertaining just got a whole lot more fun with this rosé sangria with peaches and honey! You can prep this the night before to get infuse properly and serve it to your guests with some snack platters.

SERVES 6 // COOKING TIME 10 min

INGREDIENTS
4 peaches
½ cup gin
3 tbsp honey
2 bottles rosé

METHOD
1. Cut the peaches into bite-sized pieces. Freeze for 1 hour.
2. Mix the gin and the honey until well combined.
3. Stir the peaches, gin mixture and rosé until combined.
4. Transfer to a glass bottle or individual mason jars. The frozen peaches will keep the drink cool.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post End of summer rosé sangria with peaches and honey appeared first on MyKitchen.

Packing all the flavour without the meat, these blue cheese braaibroodjies with roasted peaches and balsamic glaze are braai-time musts!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
4 tbsp butter
2 peaches, thickly sliced
8 slices white bread
80 g blue cheese
Balsamic glaze

METHOD
1. Heat 2 tbsp butter in a pan. Add the peaches and cook until soft and golden.
2. Butter bread on 1 side. Keeping the buttered sides facing out, cover 4 slices with peaches.
3. Crumble the blue cheese over the peaches and drizzle with a little balsamic glaze. Sandwich with the remaining bread.
4. Toast on a grid over the coals until the cheese has melted.

Recipe & styling: Caro Alberts
Photography: Andreas Eiselen/HMimages.co.za

The post Blue cheese braaibroodjies with roast peaches and balsamic appeared first on MyKitchen.

Enjoy the fruitful combination of these stunning flavours. And since botanicals are said to be huge in the food world this year, we put together these elderflower cocktails for you to enjoy this weekend.

SERVES 2 // COOKING TIME 5 min

INGREDIENTS
1 cup ice
2 cups peach juice
2 shots whisky
1 peach, sliced
2 lemon slices, optional
2 sprigs fresh mint
2 sprigs elderflower

METHOD
1. Divide the ice between two tumblers.
2. Add the peach juice and whisky, and mix.
3. Finish with peach and lemon slices. Use the mint and elderflower sprigs to stir.

TIP: If you want the flavours to really infuse, leave the elderflower and mint in the peach juice the night before.

The post Peach, mint & elderflower cocktails appeared first on MyKitchen.