2.25 litres stock syrup
4 split vanilla pod
4 firm, ripe peaches
For the nougatine (makes one terrine, serves 8-10)
80g caster sugar
Seeds from one vanilla pod
150g candied fruit
45g roasted, flaked almonds
45g roasted hazelnuts
45g pistachio nuts
500ml double cream
For the macaroons 225g icing sugar
125g ground almonds
120g egg white
25g caster sugar
4 brandy snap discs
Bring stock syrup and vanilla pod to the boil. Add the peaches and simmer for about 5-10 minutes or until the peaches start to get soft. Remove from heat and leave to cool in the cooking liquid, peel and reserve until required.
To make the nougatine, line a terrine with greaseproof paper. Whisk egg, sugar, honey and vanilla seeds to ribbon stage. Whisk the mixture over a bain-marie until light and fluffy then leave to cool. Fold in the fruit and nuts. Whisk cream until soft peaks form and fold into the mixture, place in a terrine and freeze. When frozen, cut into ½ in-thick discs.
To make the macaroons, pre-heat oven to 180ºC. Line a baking sheet with greaseproof paper. Sieve icing sugar and ground almonds together. Whisk egg whites until they form soft peaks, slowly add caster sugar and whisk until they form firm peaks, then fold in the icing sugar and ground almonds until smooth.
Put the mixture into a piping bag fitted with a plain 5mm nozzle then pipe macaroons to the required size on to the baking sheet. Leave to rest for 10-15 minutes to allow the surface to become dry, then bake for 10-12 minutes, leaving the oven door ajar.
Put the peaches in a hot pan with a knob of butter and a little sugar. Caramelise lightly. Place the peaches in a hot oven (200ºC) for about five minutes.
Warm some raspberry coulis. Place a nougatine disc in the centre of a plate, then place a brandy-snap disc on top.
When the peaches are ready, place one on top of the brandy snap. Pour the raspberry coulis around. Sprinkle with crushed macaroons and then garnish with six fresh raspberries and a sprig of mint.