27 January 2020
Peach compote | Saffron carving seasoning
For 4 people :
- 4 white peaches
- 4 yellow peaches
- 1/2 vanilla pod
- 50 g of sugar
- 4 yellow peaches
- 1/2 vanilla pod
- 50 g of sugar
- 1 tablespoon of honey
- 1 sprig of rosemary
- cider vinegar
- Peel, pit and quarter the peaches.
- Brown the peaches in butter.
- Deglaze with cider vinegar.
- Add the sugar, the vanilla pod and the sprig of rosemary.
- Leave to cook for 20 minutes over low heat.
- Leave to cool and consume with a few shavings of the Safran pencil.