Vai Peach With Lime & Peach Leather

Recipes & food styling Henry Onesemo / Photography Manja Wachsmuth

	60g sugar
	60ml water
	2 over-ripe peaches (150-180g peach flesh, skin included)
	2 whole limes
	100ml coconut milk
	peach leather, to serve (see recipe)
	ice, to serve
	PEACH LEATHER makes 8-12 portions / preparation 10 mins plus overnight drying / cooking 10 mins
	300g juicy peaches (frozen are OK if you can’t get really juicy, over-ripe peaches)
	60g sugar
	80ml water

1.	To make a simple syrup, put the sugar and water in a pan and stir over a medium heat until the sugar has dissolved.
2.	Coarsely chop the peaches and limes (leave the skin on).
3.	Put in a blender and add the coconut milk and simple syrup. Blend until smooth.
4.	Either put into a shaker with ice, then strain into a martini glass, or pour into glasses over ice.
5.	Garnish with the peach leather.
6.	PEACH LEATHER
7.	Heat the oven to 70°C.
8.	Put the peaches, sugar and water into a pan and cook over a medium heat for 10 minutes, until soft.
9.	Put into a blender and blend until smooth. Pass through a fine strainer.
10.	Spread the mixture 1-2mm thick (or as thin as you can get it without causing holes) on a baking tray lined with a silicone mat or baking paper.
11.	Put in the oven to dehydrate for approximately 3-4 hours until dry.
12.	Turn off the oven and leave the leather on the tray in the oven overnight to continue drying.
13.	To use as a garnish for the vai peach, cut into strips and roll up.