Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/4600/Gianduia_Peaches
Gianduia Peaches
Pronounced john-DOO-yuh. An elegant dessert of tangy peaches and rich chocolate
Yield: 12 servings
Ingredients
| 1/2 |
cup |
hazelnuts
|
|
|
| 2 |
cups |
water
|
|
|
| 1 |
cup |
sugar
|
|
|
| 1 |
|
cinnamon stick
|
|
|
| 6 |
|
large peaches, peeled
|
|
|
| 1 |
cup |
heavy whipping cream
|
|
|
| 1/2 |
cup |
light corn syrup
|
|
|
| 1 |
cup |
mascarpone
|
|
|
| 12 |
|
soft ladyfinger cookies
|
|
|
| 1/2 |
cup |
brewed espresso (or espresso liqueur)
|
|
|
| 2 |
ounces |
Gianduia chocolate, chopped*
|
|
|
| 1/2 |
cup |
unsweetened cocoa powder
|
|
|
Directions:
Preheat oven to 375 F. Toast hazelnuts on a baking sheet, stirring often, until skin is cracked. To remove the peel, rub hazelnuts in a kitchen towel. Coarsely chop hazelnuts and set aside.
Combine 2 cups of water with sugar and cinnamon stick in a large saucepan and bring to a boil. Drop in the peaches and cook until the skin cracks and easily separates from the fruit. Immediately transfer the peaches to a container filled with ice water. Peel the fruit, cut in half and remove the pits.
Beat the heavy cream to soft peaks; fold the corn syrup into the whipped cream and add to mascarpone to blend.
Dip ladyfinger cookies into espresso (or espresso liqueur). Melt the Giandiua chocolate in a double boiler over simmering water, stirring until smooth. Place 1 ladyfinger in the bottom of each of 12 champagne glasses or dessert dishes. Top with 1 peach half. Spoon on the mascarpone cream, garnish with hazelnuts, dust with the cocoa and drizzle with melted chocolate.
*Giandiua (pronounced john-DOO-yuh) is a combination of roasted, pulverized hazelnuts and chocolate (usually milk chocolate). It can be found in chocolate or confectionary specialty stores.
Please note that some ingredients and brands may not be available in every store.
Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/4600/Gianduia_Peaches