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Candied Walnuts,
recipe follows
Balsamic Reduction, recipes follow
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.
Continued on Next Page
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