2023-06-12 09:29:00
THIN TART WITH PECHES ET NECTARINES
Extract from Small Dishes in Balance – Unmissable Desserts by Laurent Mariotte. Photo: Anne Bergeron. Styling: Chloe Josso. Solar Editions
For 4 people
4 yellow peaches + 4 nectarines + 4 discs of all-butter puff pastry 20 cm in diameter + 4 small sprigs of fresh rosemary + 3 tbsp. at s. brown sugar + 80 g butter + vanilla ice cream (optional)
STEPS
1. Preheat the oven to 180°C (th. 6). Peel the peaches and nectarines, pit them, then cut them into slices 0.5 cm thick. Arrange the slices in a rosette, alternating peaches and nectarines, on the disks of dough.
2. Spread pieces of butter on top, then sprinkle with sugar. Add the sprigs of rosemary.
3. Bake the pies for 20 to 25 minutes in the lower part of the oven. Enjoy warm, with a scoop of vanilla ice cream, for example.
DUCK BREAST WITH MELTING PEACHES
Excerpt from Le Petit Larousse, Easy Cooking. Photo: Fabrice Besse. Larousse edition.
For 4 people
2 duck breasts + 8 fresh peaches + 30 g butter + juice of 1 orange + juice of 1/2 lemon + 25 g sugar + salt + pepper
STEPS
1. Plunge the peaches for 3 minutes in a pot of boiling water to poach them. Drain them, refresh them under cold water, then peel them. Cut them in half and set aside.
2. In a skillet, melt the butter. Add the orange and lemon juice, the peach halves, and sprinkle with sugar. Cook for 15 minutes over low heat, letting the fruit caramelize (add 1 tbsp of water if necessary).
3. Meanwhile, incise the duck breasts on the skin side. In another skillet without fat, fry the duck breasts for about 5 minutes over medium heat, skin side first. Discard the fat rendered by the duck breasts and continue cooking for 5 minutes on each side. Add salt and pepper.
4. While waiting to serve them, keep them warm in a sheet of aluminum foil, then enjoy immediately with the roasted peaches.
SOFT PEACH CAKE
For 6 to 8 people
1 plain yoghurt + 220 g flour + 1 packet of baking powder + 80 g powdered sugar + 4 eggs + 80 g butter + 6 very ripe peaches
STEPS
1. In a salad bowl, mix together the yoghurt, the flour added with baking powder and the powdered sugar.
2. Add the eggs one by one and mix with a whisk. Gradually add the melted butter and continue to mix everything.
3. Peel and cut the peaches into fairly generous quarters. Add half of the fruit to the previous mixture and mix gently.
4. Preheat the oven to 180°C (th. 6).
5. Pour the mixture into a previously buttered mold and decorate with the remaining 3 peaches.
6. Bake the cake for about 30 minutes. Serve the cake warm or cold.
VÉRONIQUE BOUTILLIER DE SAINT-ANDRE
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