Filled with apricots and pistachios
Preparing the apricot compote
- 4 apricots
- 1 ounce chopped pistachios (25 g)
- 1 3/4 ounces butter (50 g)
- 2 2/3 ounces sugar (75 g)
Baking the peaches
- 5 yellow peaches
- 1 3/4 ounces butter (50 g)
- 2 2/3 ounces sugar (75 g)
Finish and presentation
- strawberry juice (SQ)
Instructions
Step 1: Preparing the apricot compote
Cut the apricots in eight. Cook in butter and sugar over low heat until they become a compote with pieces. Add the chopped pistachios at this point. Set aside.
Step 2: Baking the peaches
Blanch and peel the peaches. Slice in half and remove the pit. Cook butter and sugar together in a saucepan to obtain a light caramel. Add the half peaches and fry on all sides, then add the last peach cut into pieces to braise. Deglaze with a bit of water. Bring to the boil then cover with aluminum foil. Bake in a 392°F (200°C) oven. Prick with a knife tip to check doneness: the peach must be tender. When done, pour off the baking juices and reduce them, setting the peaches aside. Strain the juice through a chinois.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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