Ocado Ripe & Ready Peaches

Ocado Ripe and Ready to Eat Peaches.

Slightly soft to the touch, these peaches have a fuzzy skin that's blushed with colour and a sweet taste with a hint of acidity. As 1 of your 5 a day per 80g serving, they're versatile when it comes to eating and cooking - grill and add to a chicken salad, pair with pork and butternut squash in a casserole or, chop up to create a zesty relish to pair with steak.

Once ripe, you can enjoy them as an easy snack on the go or baked into a cheesecake, tart or crumble. You can also add a fruity flourish to your favourite cocktails, mocktails and smoothies.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down for our mouth-watering recipe for Peach, Almond and Thyme Tart.

Want more long lasting fruity favourites? Search 'Ocado ripen at home' to fill up your fruit bowl.

Country of origin may vary due to seasonality.

Country of origin may vary between Chile, Egypt, France, Italy, Morocco, South Africa and Spain.

Wash before use.
Store in a fridge below 5°C.

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Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Peach, Almond and Thyme Tart
Cook time: 1 hr 15 mins
Serves: 8

Ingredients
250g plain flour, plus extra for dusting
250g unsalted butter, cubed
50g icing sugar
1 orange, zested
4 medium eggs (2 whole, plus 2 yolks)
1 tbsp milk
125g golden caster sugar
125g ground almonds
1 tbsp fresh thyme, leaves finely chopped
240g peach conserve
3 fresh peaches, halved, stone removed and cut into ½cm wedges

Method

Step 1
Preheat oven to 200°C/180°C fan/gas 6 and lightly brush a tart tin with oil.

Step 2
Make the pastry in a food processor by pulsing together the flour with 125g of the butter, icing sugar and orange zest, until it resembles fine breadcrumbs. Mix together the 2 egg yolks and milk with a pinch of salt, pour into the pastry mix and pulse until it starts to come together. Remove and form into a ball.

Step 3
Scatter flour on the work surface and roll the pastry out into a circle that’s about the thickness of a pound coin. Line the tart tin with the pastry, pushing lightly into the edges. Note: pastry can be tricky to move, so try gently folding it over your rolling pin before lifting.

Step 4
Now, roll the rolling pin over the top of the tart tin to cut off the excess pastry. Lightly prick the bottom all over with a fork, then place in the freezer for 10 mins. Once the pastry is chilled, cover with baking paper and baking beans and blind bake on a tray in the oven for 10 mins. Carefully remove the beans and paper and cook for 8 mins more.

Step 5
While the pastry is cooking, make the filling. In a mixing bowl or food processor, cream together the remaining butter and the caster sugar until pale and smooth. Add the 2 whole eggs one at a time, followed by the ground almonds, thyme and a pinch of salt, and thoroughly mix until smooth (you may need to scrape round the sides of the food processor between additions).

Step 6
When the pastry's time is up in the oven, remove it and turn the temperature down to 180°C/160°C fan/gas 4. Spoon the peach conserve into the bottom of the tart, reserving a little for the end. Spoon the filling on top, smoothing it out to the edges and place the peach slices decoratively on top. Bake for 45-50 mins, until lightly browned.

Step 7
Remove the tart and warm through the leftover jam. Brush this over all the peach slices. Allow to cool before tucking in.