- 4 white peaches
- 14 ounces canned peaches in syrup
- 3 1/2 ounces bittersweet chocolate
- 1/4 cup heavy cream
- 1/4 cup confectioners sugar
- scant 1 cup hazelnuts, chopped to decorate
Blanch the white peaches in water for a few minutes, then drain and peel carefully without damaging the flesh. Set aside. Place the canned peaches and their syrup in a food processor and process to a purée. Transfer to a bowl and chill in the freezer for 1 hour. Place the chocolate, cream and sugar in a pan and heat gently until melted and smooth. Remove the pan from the heat and let cool, stirring constantly. Remove the peach purée from the freezer when it starts to take on a granular consistency and before it becomes completely frozen and place on a serving dish. Cut the white peaches in half, remove the pits and arrange on top of the purée. Chill in the refrigerator. Pour the cold sauceover the peaches and decorate with the hazelnuts.
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