Roasted peaches with apricot compote and an almond tuile Recipe

Roasted peaches with apricot compote and an almond tuile Recipe

Roasted peaches served with an apricot compote, chopped pistachios and almond tuiles.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(13 votes) 4.6/5

Les ingrédients

Pour people
  • Yellow peach(es) : 7 whole
  • Unsalted butter : 60 g
  • Caster sugar : 80 g
  • Part two of the recipe
  • Apricot(s) : 6 whole
  • Chopped pistachio(s) : 35 g
  • Water : 50 ml
  • Unsalted butter : 60 g
  • Caster sugar : 85 g
  • For the tuiles
  • Icing sugar : 140 g
  • Orange juice : 50 ml
  • Unsalted butter : 35 g
  • Plain flour : 35 g
  • Finely chopped almonds : 50 g
  • To serve
  • Strawberry juice : 100 ml



    Wash the abricots, remove the stone and cut each one into 8 pieces.
    Melt the butter and the sugar in a frying pan and then add the abricots. Cook until the abricots have broken down. Remove from the heat and add the chopped pistachios to the pan.


    Preheat the oven to 200°C.

    Blanch the peaches in boiling water, transfer to iced water and then remove the skin. Cut six of the peaches in half and remove the stones. Cut the last peach into small dice.

    Melt the sugar to a light caramel. Add the butter and the peaches to the pan and caramelise them on both sides. Add the diced peach to the pan and stir gently.
    Deglaze the pan with a little water, cover and then cook in the oven for 20 minutes.
    Remove from the oven and remove the peaches from the pan. Reduce the liquid to a syrup and then pass through a sieve.


    Preheat the oven to 200°C.

    Mix together the tuile ingredients, taking care not to incorporate air into the mixture. Spoon the mixture onto a lined baking sheet or silicone mat. Make sure to leave plenty of space between each spoonful as the tuiles will spread out as they cook. Transfer to the oven and cook for 3 minutes or until golden brown.

    Remove from the oven and allow to cool for a couple of minutes before shaping the tuiles as desired.

    To serve: add the apricot compote to the centre of half of the peaches and top with a second peach half. Spoon the syrup over the top and add a drizzle of strawberry juice. Garnish with chopped pistachios and an almond tuile.

Chef's tip

«Add a scoop of vanilla ice cream to this dessert to give it a truly decadent finish.»

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