Caramelised peaches with olive oil and thyme
Ingredients
For
4
personnes
- 4 peaches (or nectarines)
- 2 sprigs of thyme
- 70 g of sugar
- 5 tablespoons of water
- 2 tablespoons of olive oil from Nice PDO
- 250 g mascarpone
- Timut pepper (or freshly ground black pepper)
Tip
We recommend using a subtly flavoured olive oil from Nice, PDO, for its aromas of almond, raw artichoke, broom flowers, ripe apple and dried fruit. You could also use an olive oil from Nyons PDO or a Languedoc AOC olive oil. Another recipe idea featuring peaches: Peach and rosemary panna cotta made with Nyons olive oil (PDO)!
Instructions
- Mix the mascarpone with 1 tablespoon of olive oil and 2 twists of freshly ground pepper. Set aside in the fridge whilst you prepare the rest.
- Wash the peaches, cut them in half and remove the stones.
- Pour the sugar and water into a frying pan. Cook over a medium heat until the sugar has dissolved and the caramel turns a light golden colour.
- Remove from the heat and add 1 tablespoon of Nice olive oil PDO to the pan. Give it a stir, return to a low heat and add the peaches and thyme. Continue cooking for 5 minutes until the caramel is smooth.
- Spoon the fruit into small bowls or serving plates. Drizzle with caramel and serve warm with a quenelle of mascarpone.
Tip
We recommend using a subtly flavoured olive oil from Nice, PDO, for its aromas of almond, raw artichoke, broom flowers, ripe apple and dried fruit. You could also use an olive oil from Nyons PDO or a Languedoc AOC olive oil. Another recipe idea featuring peaches: Peach and rosemary panna cotta made with Nyons olive oil (PDO)!
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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