The Thousands

Beci Orpin is a national treasure. Her folk-art inspired artwork adorns clothing, stationery and accessories aplenty through her Beci Orpin and Tiny Mammoth labels, as well as gallery walls. She is the proud mum of Tyke and Ari, loves good food, is a mean op-shopper – and now she’s TwoThousand’s first ever Celebrity-Non-Chef! And now, over to Beci.

This special dessert is everything you want your lover to be – sweet, delicious and easy. It can even be prepared beforehand so you have plenty of time to fulfill all your other romantic duties. Enjoy!

General ingredients (makes 2):
2 x peaches (any kind – I used yellow), halved and stones taken out

Vanilla poaching syrup ingredients:
1 x vanilla bean
1 cup water
1/2 cup caster sugar
1/2 lemon zested

Raspberry fool ingredients:
1 punnet raspberries (or 150g frozen raspberries is fine too)
150ml double cream
2 teaspoons icing sugar (optional)**Instructions for peaches:
Scrape seeds from vanilla bean. Place water, sugar, lemon zest, vanilla bean seeds and scraped pod in a pot. Bring to boil. Reduce heat to low, add peaches and cover with a lid. Poach for around 5 mins, until peaches just cooked. Remove peaches and cool. Strain some of poaching liquid to use later (if you can’t be bothered straining…just scoop some out sans lumpy bits).

Instructions for raspberry fool:
Roughly mash raspberries with sugar (if using). Fold raspberries into cream (not too much!).

And to finish:
Place cooled peaches in a bowl. Spoon over some of the reserved vanilla syrup. Top with raspberry fool. Garnish with fresh raspberries and maybe a fresh mint leaf or two. Savour with loved one.