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maltatoday, WEDNESDAY, 17 JUNE 2015 14 Food Life's a peach on Gourmet Today TV The lazy summer days are upon us and with them come all the sweet and succulent fruit. Gourmet Today TV has some excellent ideas to use local peaches in your recipes. Try Sean Gravina's roasted pork loin stuffed with peaches and served with roasted potatoes and peaches and for a quick and easy, yet incredibly tasty dessert, try Pippa Mattei's peaches poached in Sauternes. Gourmet Today TV is aired every Friday at 18:40 on TVM. Sean Gravina Ingredients • Seven-rib loin of pork • 1 bunch fresh thyme • 200g butter • Salt and pepper • 8 fresh peaches, halved and stoned • 8 medium potatoes • 1 jar goose fat Method 1. Pre-heat the oven to 220°C. 2. Score the skin of the pork in a criss-cross pattern about 1cm apart, through the fat, nearly through the meat. 3. With a knife, carefully part the meat away from the ribs. 4. Scrunch up the chopped thyme into the butter and season with salt and pepper. 5. Rub and distribute a little of the butter into the gap you have made between the ribs and the meat. 6. Peel the peaches and dice. Stuff as many peaches as will fit into the meat, on top of the butter and finish with another layer of butter. 7. Tie the pork with butcher's string so that the filling remains intact. 8. Parboil the potatoes, making sure they are not cooked all the way through. 9. Place the goose fat in a roasting tray and put in the oven to heat for approx. 5 mins. 10. Slice the potatoes and place in centre of the roasting tray with the hot goose fat, to form a pivot. 11. Slice the remaining peaches and add to the potatoes. 12. Season with salt and pepper and some more thyme. 13. Place the stuffed pork loin on top of the potatoes and peaches. 14. Roast in a hot oven for 50-70 mins until the meat is tender. 15. Allow the pork roast to rest for at least 10 mins before carving. This recipe first appeared on Gourmet Today TV, aired on TVM on 12 June, 2015. Pippa Mattei Serves 4 Ingredients • 4 firm but ripe peaches • 1 tbsp lemon juice • 100g sugar • 400ml Sauternes (or other sweet wine) • 1 piece lemon zest • ½ vanilla pod, split lengthwise • Fresh mint leaves Method 1. Peel 4 peaches, put in bowl, sprinkle the lemon juice and 50g sugar, stir, set aside. 2. Into pot put 400ml wine, 50g sugar, strip of lemon zest, and the ½ vanilla pod, bring to the boil till sugar dissolves. 3. Reduce heat and add peaches and cook for 5 mins. 4. Using slotted spoon, take out peaches and put into glass bowl. 5. Leave liquid in pot and continue to boil till reduced to a syrup (180ml) 6. Strain through a sieve onto peaches and leave to cool in fridge. 7. When ready to serve, put one peach and liquid into suitable glasses, garnish with mint leaves and serve. Get more of Pippa Matttei's recipes in her books 25 Years In A Maltese Kitchen, Pippa's Festa and now Fil- Kcina ma' Pippa, now available at leading bookstores. This recipe first appeared on Gourmet Today TV, aired on TVM on 12 June, 2015. Roasted pork loin stuffed with peaches and thyme Poached peaches in Sauternes