Peaches with chocolate (2)
Instructions
Soak for a few minutes the peaches in hot water and then gently spellatele without damaging the pulp.
Puree peaches in syrup, gather up the past in a bowl and keep in the freezer for an hour.
Meanwhile, in a small saucepan, melt at moderate heat chocolate with cream and icing sugar and, when the compound took the consistency of a smooth cream, dropped the Pan from heat and let cool while stirring.
Remove from the freezer the peach's past when it isn't frozen yet, but begins to have a grainy texture.
Arrange them on a serving platter and lay above the white skinned peaches, cut in half and pitted.
Keep in the refrigerator.
Pour the cold sauce on peaches and then decoratele with shelled hazelnut and mince.
Ingredients and dosing for 4 persons
- 100 g of bitter chocolate
- 4 white peaches
- 1 jar of peach compote
- 100 g of hazelnuts
- 5 cl of cream
- 30 g of icing sugar