Poached Summer Peaches with Stilton Strawberry Salad

Total Time:
2 hr 15 min
Prep:
1 hr 30 min
Cook:
45 min

Yield:
4 servings

Ingredients
  • Poached Peaches:
  • 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
  • Stilton crisp:
  • 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
  • Candied walnuts:
  • 1 cup walnuts
  • 3/4 cup honey
  • Balsamic reduction:
  • 3 cups balsamic vinegar
Directions
Stilton crisp:
  • 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.

  • Dice the strawberries and place them in a bowl. Toast the walnuts and chop into small pieces and add them to the strawberries. Crumble the Stilton and mix with the strawberries.

  • 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.

Candied walnuts:
  • Preheat oven to 275 degrees F.

  • To candy the walnuts, combine the honey with the walnuts, spread over a baking sheet, and bake for 20 minutes.

  • 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.

Balsamic reduction:
  • 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.


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