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maltatoday, WEDNESDAY, 30 AUGUST 2017 14 Food Summer's peaches A cold peach after a swim in the sea makes for a perfect snack. However these delectable fruits are also great to cook with, whether you prefer sweet or savoury. Before the summer peaches disappear to make room for autumn's dark leafy greens, indulge in some great recipes using Malta's most summery fruit Sean Gravina Ingedients • 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 in tact. 8. Par-boil 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 Peach and almond tart Pippa Mattei Ingedients • 300g sweet short crust pastry • 100g caster sugar • 140g butter left out of fridge to soften • 2 eggs, beaten • 140g ground almonds • 50g plain flour • 3 peaches sliced • Apricot jam • Crème fraiche, to serve Method 1. Prepare 300g sweet short crust pastry. Line a suitable flan dish with this and bake for 20 minutes till golden and set aside. 2. Whisk the sugar and softened butter together until they are pale. 3. Beat in the eggs and finally the ground almonds and flour. 4. Spoon into your prepared pastry case, arrange the peach slices on top in a circle and bake for 45 minutes until golden. 5. When cool, brush the apricot jam over the top. 6. Serve with chilled crème fraiche. 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