Baked Yellow Peaches

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.

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.

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.