Method

• 1.
  To make the poached peaches, place sugar, 4 cups (1L) water, elderflower syrup, star anise and lime and lemon zests in a medium saucepan. Bring to the boil over medium-high heat, stirring until sugar dissolves. Score the base of each peach with a cross and carefully place in boiling syrup. Reduce heat to medium-low and simmer for 2 minutes or until the peaches are lightly poached. If a knife goes through the peaches easily, they’re ready (cooking time will depend on ripeness of the peach). Remove peaches from syrup and set aside to cool. Set syrup aside to cool completely. Once peaches are cool, remove their skins. Place in a bowl with 2 1/2 tbs (50ml) of the syrup. Chill until required.
• 2.
  For the vanilla chantilly, place all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whisk to soft peaks. Chill until required.
• 3.
  To make the raspberry puree, whiz raspberries and 2 1/2 tbs (50ml) cooled syrup in a blender until smooth, adding lime juice for freshness. Chill until required.
• 4.
  Preheat oven to 200°C and line a baking tray with baking paper. For the sugared almonds, spread almonds over prepared tray and roast for 8 minutes. Place sugar and 2 tbs water in a small saucepan over medium heat. Cook, stirring, for 2 minutes until sugar is dissolved. Increase heat to medium-high and bring to a simmer. Cook, without stirring, for 4 minutes or until golden. Add almonds, and a pinch of salt flakes and give it a small stir so the almonds are all coated. Return coated almonds to the lined tray and allow to set. Using a rolling pin, coarsely crush almond mixture between 2 sheets of baking paper.
• 5.
  To serve, cut peaches into wedges, discarding pits. Spoon half of the chantilly into serving bowls. Top with peach wedges and spoon over remaining chantilly. Drizzle over raspberry puree and sprinkle with sugared almonds.