Lemon & Peach Oil
August 25, 2024 by Kimberly
Experience a hint of summer with this light, subtly fruity oil. It adds a delicate touch of peach and lemon to your dishes, making every bite feel refreshingly bright and unique.
65 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
FRESH
MICHELIN
OIL
SUMMER
ABOUT THE RECIPE
Looking to add a touch of something special to your cooking? This delicately infused oil offers just a whisper of peach and lemon, perfect for those who enjoy subtle, refreshing flavors. It’s the kind of ingredient that doesn’t overpower your dish but adds a light, sunny vibe to whatever you’re making. Whether you’re drizzling it over a fresh salad, using it in a marinade, or just dipping some crusty bread into it, this oil brings a gentle taste of summer to your kitchen.
How to serve
Drizzle it over fresh salads to give your greens a gentle, fruity twist, or use it as a finishing touch on grilled vegetables or fish for a bright, zesty flavor. Because the flavors are so subtle, this oil won’t overpower your dishes, making it an ideal addition to light, fresh recipes. It’s so delicious to pair it with these Apple Fritters with Lemon Vanilla Glaze. Just add 1 tbsp to the glaze and give it a good mix.
How to store
Store this flavored oil in a cool, dark place, tightly sealed to keep its delicate flavors intact. It should last for up to 1-2 weeks.
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Lemon & Peach Oil
- Total Time: 65 min
- Yield: 1 cup / 250 ml 1x
Description
Ingredients
- 2 peaches
- zest of 1 lemon
- 250 milliliters neutral tasting oil
Instructions
- Chop the peaches in coarse pieces. Zest the lemon and put everything into the blender. Blend on the highest setting until only tiny pieces of the ingredients are visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
- Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
- Prep Time: 5 min
- Passive Time: 30 min
- Cook Time: 30 min
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