- 4 ripe peaches
- 1 (16-ounce) bottle Beaume de Venise
- 1 cup sugar
- 2 cups water
Stilton Strawberry salad:
- 1 1/2 cups strawberries
- 3/4 cup walnuts
- 1 cup Stilton
- 5 sheets phyllo dough
- 1/2 cup melted butter
- 1/2 cup confectioners' sugar
- 2 ounces Stilton
- Candied Walnuts, recipe follows
- Balsamic Reduction, recipe follows
Begin by poaching the peaches. Bring the Beaume de Venise, sugar, and water to a boil. Add the peaches to the hot liquid. Cover the pot with parchment paper and bring to a rolling boil. Remove pot from heat and let the peaches sit in the hot liquid until it cools down. Peel skins off and set aside.
Preheat the oven to 350 degrees F.
Carefully place a phyllo sheet on a flat surface and lightly brush with the melted butter. Sprinkle with confectioners' sugar. Place another sheet of dough on top of the other and repeat process 5 times. Cut the pastry in a long, 1-inch width triangle, place it on a silpat or a parchment lined baking sheet and bake for 15 minutes. Remove from the oven and sprinkle crumbled Stilton. Allow to cool on a wire rack.
To serve, slice the peaches in half and remove the pit. Place peaches in center of 4 plates, scoop strawberry salad and place on top of peaches. Drizzle the Balsamic Reduction, add a few Candied Walnuts around plate, and top with Stilton crisps.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- 1 cup walnuts
- 3/4 cup honey
Preheat oven to 275 degrees F.
Balsamic reduction: 3 cups balsamic vinegar
Place the Balsamic vinegar in a small sauce pan, bring to a boil, and allow the vinegar to reduce to 3/4 of a cup. Remove from the heat and set aside.
- 3 cups balsamic vinegar