Baked Yellow Peaches

Credit: Mathilde de l'Ecotais

Filled with apricots and pistachios

Ingredients (4 people)

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)


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.

Step 3: Finish and presentation

Fill every other half peach with the hot compote. Cover with another half peach, coat with the reduced cooking juices and a few drops of strawberry juice. Decorate with chopped pistachios.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits