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Greek Peaches Flambé Recipe

  • December 5, 2019
  • 2 minute read
  • Caroline Elie
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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

  1. Preheat oil in fryer to 180 ° C (350 ° F).
  2. Drain the peaches from their syrup.
  3. In a hot skillet, sauté the peaches in butter, 2 minutes on each side.
  4. Add the schnapps and flambé. Let cool.
  5. In a bowl, mix the Urda cream cheese with the spices and half of the lingonberry jam.
  6. Add a pinch of salt and set aside.
  7. 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

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  • Chef Jonathan Garnier
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  • flambé
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Caroline Elie

Editor-in-Chief of DIVINE. The hottest fashion trends, the latest must-have fragrance, or the next highly-anticipated restaurant, nothing escapes her! Because she’s constantly leafing through magazines and social networks for inspiration, Caroline has an obsession with all things beautiful. She is touched by the amount of sincerity that surrounds her, and has a growing need to help women thrive. You can also follow her on her blog The Everyday Luxury.

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