Carrying Andalusia's love of spice, this dessert caramelises ripe peaches in butter and pairs them with a syrup simmered with cinnamon and cloves. Catching the syrup at the right consistency takes practice, yielding a richly aromatic fruit dessert served warm.
Halve the peaches and remove the pits, then arrange them cut-side up on a plate.
Melt the butter in a wide pan over medium heat, sprinkle in the sugar and let it melt without stirring until it turns amber.
Place the peaches cut-side down in the pan, add the cinnamon stick and cloves and cook for 6 minutes. Then flip them, add the orange juice and lemon zest, and cook for another 6 minutes.
Drizzle over the lemon juice and remove from the heat, then let it rest for 10 minutes before serving warm with its syrup.
Do not stir the sugar while it melts; stirring causes it to crystallise and turns the syrup cloudy. Allergens: contains milk and dairy (butter).
Outside peach season, firm pears give a similar result; in that case extend the cooking time by 4 minutes, as pears soften more slowly.
Admin DadaGastro · verified in test kitchenŞeftali mevsimi bitmişti, editör notundaki gibi sert armutla denedim ve pişirme süresini gerçekten 4 dakika uzattım. Sonuç güzeldi ama şeftalideki o meyvemsi keskinlik armutta yoktu.
Şekeri karıştırmadan eritmek başta beni tedirgin etti ama tarifte yazdığı gibi amber rengi gerçekten karıştırmadan geldi. Tarçın çubuğunu servisten önce çıkarmak gerekiyor mu yoksa tabakla mı sunulur?
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