Delicious, unique and hard to classify: so we could call these stuffed peaches of soft cheese with spicy cherry sauce, sweet and sour Peperines balanced between sweet and salty. Fruit, cheese, chili…The list of ingredients in this recipe can instill some doubt, but the’taste will dispel any uncertainty in a sweeping hug! The luscious sweetness of grilled peaches, dark robiola filling, the’intense and spicy wave of cherry sauce and tangy touch and crunchy pistachios will win you over. Remains only one question: When bringing to the table these little kindness? For their appearance, reminiscent of an ice cream dessert, we like the’idea to taste them after dinner, in place of dessert or as a prelude. But this is a dish in which the rules must be tightened, so just skip the theory and go to practice: prepare the stuffed peaches of soft cheese with spicy cherry sauce and gustatevele when more will be!caramelized peaches
- Serves 4 stuffed peaches
- nectarines 2
- Robiola (Cold fridge) 220 g
- Chopped pistachios 10 g
- Extra virgin olive oil 5 g
- Fine salt 1 pinch
- For the sauce spicy cherries
- cherries 150 g
- Lemon juice 15 g
- sugar 25 g
- fresh chilli 1
- to decorate
- cherries 4
To prepare the stuffed peaches soft cheese with spicy cherry sauce, begin preparing the sauce. Wash the cherries, Privatel core and stem, and cut in half (1). Cut into even chunks fresh chili (2) and put it with all its seeds in a saucepan, along with the cherries (3).
Also add the sugar (4), then squeeze the lemon (5) and add the juice into the pot (6).
Stir, and simmer on low heat the sauce for about 10 minutes (7). Puree the sauce with a hand blender (8), filter it through a strainer (9)
and place in refrigerator to cool for at least a couple of’hours (10). You may profit also preparing the salsa a few days before, keeping it in the fridge in an airtight container. Then switch to the peaches cut in half along the rib (11) and Privatel core (12).
In a bowl combine the’oil and salt (13), intingetevi a pastry brush and brush the’emulsion on the cut side of peaches (14). Heat a pan, and when it is very hot grigliatevi peaches from the cut side (15), for 3-4 minutes.
When the peaches are ready, keep aside (16). In a small bowl place the Robiola very cold fridge and crush a bit’ with a spoon to make it creamy. With a spallinatore by then collect ice cream a Robiola ball (17) and riempiteci half a peach, you will place in the dessert plate (18).
Take the cherry sauce, place it in a food baby bottles to facilitate’operation and irroratene about a quarter in the plate (19). Finally sprinkle with a quarter of the pistachio kernels (20) and complete the dish with a whole cherry (21). Do the same with the other portions: your stuffed peaches are ready to be enjoyed!
Stuffed peaches should be enjoyed on the spot. You can keep the grilled peaches, closed in the refrigerator in an airtight container, for 1 day at most. The cherry sauce is preserved in the refrigerator, in an airtight jar, for a week.