Margaret Fulton’s granddaughter, Kate Gibbs, shares two easy recipes for this juicy summer stone fruit.

Kate Gibbs' delicious stone fruit recipes
Photography: Steve Brown Styling: Kristen Wilson Hair & Make-up: Fern Madden
Peach & saffron chutney
Peach & saffron chutney. Photography: Steve Brown Styling: Kristen Wilson

Peach & saffron chutney

Makes: 2 jars Preparation: 10 mins Cooking: 30 mins

5 firm but ripe peaches 
A pinch of saffron threads 60ml white wine
2 tbs caster sugar
60ml white wine vinegar
1 small red chilli
1 star anise
2 cinnamon quills
1 tbs currants


  1. Place peaches in a heatproof bowl and cover with boiling water. Stand for 3 minutes, then drain and plunge into a bowl of iced water. Peel cooled peaches and cut into 1cm pieces.
  2. Combine saffron, wine, sugar, vinegar, chilli and spices in a small pan Bring to the boil over medium-low heat., then cook for 5 minutes. Add currants and peach, and cook, stirring, for 20 minutes or until soft.
  3. Spoon mixture into 2 sterilised 1 cup (250ml) jars. Tap jars on the benchtop so bubbles rise to the surface. Clean rims with a damp cloth and seal lids. Once chutneys are cool, store in the refrigerator for up to 1 month.
Grilled peaches with champagne sabayon & amaretti crumble
Grilled peaches with champagne sabayon & amaretti crumble. Photography: Steve Brown Styling: Kristen Wilson

Grilled peaches with champagne sabayon & amaretti crumble

Serves: 6 Preparation: 15 mins (plus 30 mins chilling time) Cooking: 20 mins

6 small peaches, halved
40g unsalted butter, melted
1-2 tbsp brown sugar Icing sugar, to serve
6-8 amaretti biscuits, crumbled 2 tbs flaked almonds, toasted champagne

5 egg yolks
75g caster sugar 
80ml Champagne or sparkling wine 
1 cup (250ml) thickened cream, chilled


  1. Fill a large bowl with cold water and ice. For the sabayon, whisk egg yolks, caster sugar and wine in a large heatproof bowl. Set bowl over a large pan of gently simmering water (don’t let the bowl touch the water), and whisk for 10 minutes or until doubled in volume. Transfer bowl to ice bath and leave to cool completely.
  2. Using an electric mixer, whip cream until stiff peaks form. Fold into the cooled egg mixture until well combined. Cover with plastic wrap and refrigerate for at least 30 minutes.
  3. Heat a chargrill pan over medium heat. Brush peach halves with melted butter and sprinkle with brown sugar. Grill, cut-side down, for 5 minutes or until peaches are golden and sugar is caramelised. Turn and grill for 3-4 minutes, until tender.
  4. To serve, divide sabayon among plates and top with grilled peaches. Dust with icing sugar, then sprinkle with amaretti and almonds. kate’s tip You can make the sabayon up to 1 day ahead.
Watch Kate make this recipe:

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