Name: Poached Summer Peaches with Stilton Strawberry Salad
Prep time: P0Y0M0DT1H30M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 4 ripe peaches; 1 (16-ounce) bottle Beaume de Venise; 1 cup sugar; 2 cups water; 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; 1 cup walnuts; 3/4 cup honey; 3 cups balsamic vinegar

Directions

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.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Michael Batt, Thompson Hotel, New York City, NY

Poached Summer Peaches with Stilton Strawberry Salad

Ingredients

Poached Peaches:

Stilton Strawberry salad:

Stilton crisp:

Candied Walnuts:

Balsamic reduction:

Directions

Candied Walnuts:

Balsamic reduction:

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