Peaches and Porcini

Peaches and Porcini

Dessert 

  • 2

    serves

  • Very easy

    Difficulty

  • Prep time

Ingredients

  • 2 – peaches; ripe yet firm
  • 2 tbsp – extra virgin olive oil
  • 2 tbsp – butter
  • 8 oz. – porcini mushrooms; sliced
  • 2 tbsp – onion; diced
  • 2 cups – chicken stock
  • 6 drops – sherry vinegar
  • 2 tsp – heavy cream
  • 2 tsp – flat-leaf parsley; chopped
  • salt and pepper to taste

Preparation

Peel, halve, and pit the peaches and cut into 1/8-inch-thick slices. Heat the oil and butter in a sauté pan over high heat. When the butter foams, add the peaches, mushrooms, and onion and cook, stirring occasionally, for 3 to 4 minutes, or until glossy. Add the stock, vinegar, and cream and boil for 1 to 2 minutes, or until reduced by about half. Stir in the parsley and season with salt and pepper. Serve in small bowls or plates.

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