Stone cold delight

Stone-cold delight!

Thanks to Geelong and Surf Coast Living Magazine for giving 360Q proprietor Barry Iddles the opportunity to share one of his favourite summer fruit recipes in your summer edition.

Summer desserts are just peachy says 360Q business owner and chef Barry Iddles.

With a career spanning 40 years as a chef and owner of Sorrento Catering which has reopened Queenscliff’s iconic 360Q restaurant, you might say Barry Iddles is a well seasoned chef.

And he’s an expert in knowing how to create magnificent dishes using each season’s best and freshest produce in both his everyday menus and tailored function catering packages.

This summer he says it’s all about peaches, nectarines, cherries and blood plums.

“We always use locally-grown fruits where we can at 360Q,” he says.

“The Bellarine has some wonderful farm-to-plate offerings.”

Iddles said this recipe offered a twist on the tried and true vanilla peach dish.

“It’s fresh and exciting and new,” Barry says, “and the best part is that it’s super easy to make.”

Vanilla roasted peaches with nectarine sorbet

10 peaches

2 cups water

Pinch of pure icing sugar

Vanilla essence

Sorbet

2 egg whites

1 tablespoon pure icing sugar

Handful of basil leaves

400g nectarines

Cut the 10 peaches in half and remove stone. Place in a pyrex or ceramic baking dish and pour in 2 cups of water, sprinkle with pure icing sugar and spray with a fine mist of vanilla.

Roast in the oven on 180C for 1 hour. Remove from the oven and allow to cool or refrigerate overnight.

Peel the nectarines, roughly slice and dice and freeze overnight. Remove and blitz nectarines with the remaining sorbet ingredients in a Thermomix on a maximum setting of 10 until light and creamy. Pop mixture in the freezer to hold prior to serving (maximum of 2 hours).

Serve peaches in a tall glass and top with a generous amount of sorbet.