Olive oil poached peaches
Recipe serves 4 persons:
Preparation:
Boil water and add sugar. Stir until it dissolves. Slowly add the olive oil while stirring strongly (best if using an electric blender), till obtaining a homogenous cream. Add vanilla, orange and lemon zest.
Put the peaches in a flat bowl and cover with the cream. Cover with clear film and let them cool down for few hours at room temperature. If the peaches are not ripe enough let those simmer for a few minutes in the syrup.
Blend two halves with the liquid in order to obtain a thick cream. Cut the remaining six halves in small pieces, add to the cream and serve with ice cream.
I suggest to serve the poached peaches with raspberry or pistachio ice-cream.
Gandolfo Andrea, Pâtissier ADLER Lodge ALPE
- 4 tinned peaches
- 150 ml water
- 150 g sugar
- 300 ml Aetos Olive Oil
- lemon and orange zest
- 1 vanilla pod
- eis cream
Preparation:
Boil water and add sugar. Stir until it dissolves. Slowly add the olive oil while stirring strongly (best if using an electric blender), till obtaining a homogenous cream. Add vanilla, orange and lemon zest.
Put the peaches in a flat bowl and cover with the cream. Cover with clear film and let them cool down for few hours at room temperature. If the peaches are not ripe enough let those simmer for a few minutes in the syrup.
Blend two halves with the liquid in order to obtain a thick cream. Cut the remaining six halves in small pieces, add to the cream and serve with ice cream.
I suggest to serve the poached peaches with raspberry or pistachio ice-cream.
Gandolfo Andrea, Pâtissier ADLER Lodge ALPE
