Preparation time: 10 minutes
Waiting time: 24 hours
Cooking time: A few minutes
- The day before: bring the 500 ml (2 cups) dry white wine to a boil with the orange flower water and blue cheese until the cheese is well melted.
- Blanch the peaches: Plunge them into boiling water and then refresh quickly in ice water so that the skins come off easily; pit and quarter them;
- macerate the peach wedges in the white wine sauce for 24 hours in the refrigerator and serve on their own or with a lemon sorbet.
An Anjou wine Côteaux du Layon Blanc
A recipe from Emmanuel Laporte of Les Feuilles Libres in Neuilly-sur-Seine, France
in collaboration with the Syndicat Interprofessionnel Régional du Bleu d'Auvergne
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