Ingredients:
4 Peaches
1 Lemon
2 oz Butter
1 pinch Saffron
2 tablespoons Agave
4 tablespoons EVOO
2 oz Almonds
1 scoop Vanilla Ice Cream
4 Peaches
1 Lemon
2 oz Butter
1 pinch Saffron
2 tablespoons Agave
4 tablespoons EVOO
2 oz Almonds
1 scoop Vanilla Ice Cream
Total cooking time:
40 mins
Recipe:
40 mins
Recipe:
- Melt the butter in a large saute pan over low heat and add 6 segments of each stoned peach with its skin into the pan alongside 6 segments of the lemon with the seeds removed.
- Place the Saffron thread in a small bowl of water until the color has diffused throughout. Once the thread has diffused, place the mixture into the saute pan along with the agave syrup.
- Cover the pan and let simmer gently for 20 - 30 mins, do not move around in order to preserve the skin of the peaches.
- When the fruit is tender but still holding form, remove from the head, and drizzle some of the EVOO along with toasted almonds.
- Finally, place a scoop of vanilla ice cream on top to complement the warm dessert.
