Poached peaches: Alain Milliat’s recipe

The favorite dessert of the fruit juice producer Alain Milliat mixes his two passions, the seasonal fruits, and the goat faisselle. Simple and summery.

Ingredients for 4 persons

6 beautiful peaches, brugnons, or peaches, very aromatic and very ripe.
The juice of half a lemon.
15 g Grog mixture from the Roellinger Spice Islands or, failing this, a mixture of vanilla, ginger, nutmeg, cinnamon, clove (in a sachet).
1 goat cheese, very fresh and kept cold.
Fleur de sel (or other salt crystals).

Step 1: Preparation

Open the peaches in half, peel them, remove the kernel and cut into segments (six to eight depending on the size of the peaches). Arrange the pieces in a Dutch oven, add 20 cl of water. Bring to a shudder, add the lemon juice and the bag of spices.

Step 2: cooking

Continue cooking gently, stirring gently to avoid damaging the fruit.

Cook on very low heat for 5 to 10 minutes, until the flavors are well diffused and the peaches are fully cooked and very soft. Collect them in the skimmer and set aside at room temperature.

Step 3: The layout

In bowls, arrange about 80 g of cold faisselle, garnish with warm stewed peaches. Sprinkle with fleur de sel and a pinch of fresh spices. To taste immediately.

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