Impress your family and friends by serving a flambé dessert this holiday season. To flambé is to ignite foods that have liquor or liqueur added. As the alcohol content is burned off, a rich flavour is left behind. Try using Slovenia’s national beverage – schnapps, which can be distilled from a variety of fruits, juniper or honey.
Combining holiday spices like clove, nutmeg and cinnamon with Hungary Urda cream cheese creates a delightful accompanying spread. The silky texture is a common characteristics of Hungarian Urda cream cheese. The cheese is made from the whey of sheep, goat or cow’s milk. It is similar to ricotta in how it is produced. A touch of Swedish lingonberry jam (plentiful in the forested areas of the Swedish inland) adds a sweet and tart composition to the dessert. The unique taste of European spirits, cheese and preserves in this dessert that will delight all of your guests. This light-tasting dessert will be a hit at your holiday party. It takes less than 20 minutes to prepare.
Servings: 4
Preparation time: 15 minutes
Cooking time: 4 minutes
4 half Greek peaches in syrup, drained
125 ml (1/2 cup) Danish butter biscuits, crushed
250 ml (1 cup) Hungarian Urda cream cheese
30 ml (2 tbsp) butter
60 ml (1/4 tsp) cinnamon
1 ml (1/4 tsp) powdered ginger
1 ml (1/4 tsp) ground nutmeg
1 pinch of clove
1 pinch of salt
125 ml (1/2 cup) Slovenian schnapps
120 ml (8 tbsp) Swedish lingonberry jam
4 meringues
- Preheat oil in fryer to 180 ° C (350 ° F).
- Drain the peaches from their syrup.
- In a hot skillet, sauté the peaches in butter, 2 minutes on each side.
- Add the schnapps and flambé. Let cool.
- In a bowl, mix the Urda cream cheese with the spices and half of the lingonberry jam.
- Add a pinch of salt and set aside.
- In each plate, spread a line of the prepared mixture, arrange 1 half peach, top with a tablespoon of jam and a meringue to decorate.
Recipe by Chef Jonathan Garnier
