Poached Summer Peaches with Stilton Strawberry Salad - peaches

Method

• Begin by poaching the peaches.
• Bring the Beaume de Venise, sugar, and water to a boil.
• Add the peaches to the hot liquid.
• Cover the pot with parchment paper and bring to a rolling boil.
• Remove pot from heat and let the peaches sit in the hot liquid until it cools down.
• Peel skins off and set aside.
• Dice the strawberries and place them in a bowl.
• Toast the walnuts and chop into small pieces and add them to the strawberries.
• Crumble the Stilton and mix with the strawberries.
• Preheat the oven to 350 degrees F.
• Carefully place a phyllo sheet on a flat surface and lightly brush with the melted butter.
• Sprinkle with confectioners' sugar.
• Place another sheet of dough on top of the other and repeat process 5 times.
• Cut the pastry in a long, 1-inch width triangle, place it on a silpat or a parchment lined baking sheet and bake for 15 minutes.
• Remove from the oven and sprinkle crumbled Stilton.
• Allow to cool on a wire rack.
• To serve, slice the peaches in half and remove the pit.
• Place peaches in center of 4 plates, scoop strawberry salad and place on top of peaches.
• Drizzle the Balsamic Reduction, add a few Candied Walnuts around plate, and top with Stilton crisps.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
• The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Preheat oven to 275 degrees F.
• To candy the walnuts, combine the honey with the walnuts, spread over a baking sheet, and bake for 20 minutes.
• Balsamic reduction: 3 cups balsamic vinegar
• Place the Balsamic vinegar in a small sauce pan, bring to a boil, and allow the vinegar to reduce to 3/4 of a cup.
• Remove from the heat and set aside.
• Place the Balsamic vinegar in a small sauce pan, bring to a boil, and allow the vinegar to reduce to 3/4 of a cup.
• Remove from the heat and set aside.