Ingredients
- 650 g 4 not too ripe yellow peaches
- 340 g sugar (white or brown)
- 90 g skinless almonds
- 60 g stale bread
- 60 g coconut or neutral-flavored seed oil
- 50 g non-sweet almond milk
- 1 lemon
- thyme
To prepare peaches in syrup, crunchy bread and almond sauce, begin to blend 50 g of almonds with the almond milk and 40 g of brown sugar; then add the oil flush, continuing to blend until creating a mounted emulsion; in half, also pour 1 tablespoon of lemon juice and continue to incorporate the oil; adjust the acidity of the sauce with other lemon juice, if needed; finally add a little grated lemon zest.
Chop the remaining almonds and the bread, obtaining crumbs.
Pour in a small saucepan 100 g of sugar and 20 g of water; let it boil for 2 minutes; out of the fire add the bread and almonds and stir until the sugar has turned white, then bring back to the heat and stirring constantly, caramelize; then distribute the crumbs on a plate covered with parchment paper. Cut the peaches in two.
Bake the rest of the sugar with 300 g of water and a few sprigs of thyme; when the syrup is clear, add the peaches, boil them for 3 minutes, turn off the heat and let them cool in the syrup.
serve peaches with crispy bread and almond sauce decorating with a few leaves of thyme.
The alternative: you can replace the almond sauce with lightly sweetened whipped cream.
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