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JEAN-CHRISTOPHE NOVELLI'S CARAMELISED PEACH PANCAKES - Serves 4

JEAN-CHRISTOPHE NOVELLI'S CARAMELISED PEACH PANCAKES

WITH caramelised peach pancakes you can add tea into the stock syrup, use a variety of seasonal fruits, swap the cinnamon for lemon grass and use grenadine syrup instead of honey. Acidic raspberries balance the sweetness. Prick them with a fork to allow the juices to mingle.

Method

Make a stock syrup by heating the water and sugar in a pan, while stirring, until the sugar is dissolved.

Put the peaches, apricots, raspberries, vanilla pod, star anise and cinnamon into the stock syrup. Boil for 5 minutes, cover and cool. Remove from the stock.

To a hot pan, add the honey and lemon juice then reduce for 3 minutes or until a little thicker and sticky. Add the fruit mixture and stir.

Serve each dish on a thick pancake with a scoop of clotted cream or ice cream. Sprinkle with the icing sugar and nutmeg then add a sprig of mint to each dish.

Ingredients

100ml (3½fl oz) water

100g (3½oz) granulated sugar

4 fresh peaches

4 fresh apricots

200g (7oz) punnet fresh raspberries

1 vanilla pod, split

2 star anise

½ cinnamon stick

Drizzle of local runny honey

Drizzle of fresh lemon juice

Shake of sifted icing sugar

Pack of ready-made pancakes

¼ tsp nutmeg, freshly grated

Clotted cream or Bourbon vanilla ice cream

4 sprigs mint, to decorate