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Peaches and Almonds in Beaujolais
Pêches et amandes au Brouilly
Preparation info
- For
four
people - Difficulty
Easy
- Ready in
30 min
Appears in
By Jean Troisgros and Pierre Troisgros
Published 1978
Ingredients
10 1 kg 2¼ lb 24
Method
- Peel the peaches with a small stainless steel kitchen knife, which is easy to do if they are really ripe. Cut each into 8 slices, cutting from the outside to the stone, and put the slices in a bowl.
- Shell the almonds and then plunge them for 2 minutes into boiling water, refresh in cold water and press between your fingers to remove the skin. Divide the two hal