Just peachyPosted: August 2, 2012
I’ve been a little lazy with posts recently but if I don’t write this down now, I’m worried I might forget it.
We’re in the South of France at the moment, having a wonderful time with family and friends and eating delicious things. These holidays always very much revolve around food. Conversation at breakfast is generally about what’s on the menu for lunch and dinner and everyone is keen to offer their own contribution to the table. Last night was my turn and so baked peaches with Roquefort and Parma ham for 12 was on the menu. With my trusty sous chef
looking over my shoulder by my side, we managed quite a spectacular plate of food and one I’ll definitely be making again….but perhaps in smaller quantities.
So here’s what we used and how we did it :
Peaches – we used a mixture of big round ones and the little flat ones all stoned and quartered. Allow about 4 pieces per person.
Honey roasted walnuts
Thyme roasted almonds – or you just as easily use plain
First we baked the peaches on a low heat for about 30 minutes. Just all huddled in a tray and sprinkled with sugar, salt, pepper, olive oil and some fresh thyme.
Once done, leave them to cool a little – the salad is best served at room temperature.
The nuts – we bought a bag of walnuts and thyme scented almond. The walnuts we drizzled with honey and put in the oven for 15 minutes or so until the became sweet and crunchy. Once cooled, smash them all up in to little pieces with a rolling pin – the almonds too. Set aside to use later.
We cut the parma ham in to small strips and crumbled the roquefort….more about this later
Dress the leaves with a little bit of olive oil and vinegar. It doesn’t need a strong dressing as all the flavours are to come.
Place a small pile of leaves on the plate. Set the peaches on top and lay the strips of parma ham across them. Not too much. Sprinkle the crumbled roquefort – again, you don’t need too much – and drizzle some of the juices from the peaches pan over the salad. Lastly throw some of the crushed nuts around the plate and that’s it!