Poached Summer Peaches with Stilton Strawberry Salad Recipe

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Poached Summer Peaches with Stilton Strawberry Salad
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Ingredients:

  • 1 (16-oz) bottle beaume de venise
  • 1 cup sugar
  • 2 cups water
  • 1 1/2 cups strawberries
  • 3/4 cup walnuts
  • 1 cup stilton
  • 1/2 cup melted butter
  • 1/2 cup confectioners' sugar
  • 2 oz stilton
  • candied walnuts , recipe follows
  • balsamic reduction , recipe follows
  • 1 cup walnuts
  • 3/4 cup honey

Directions:

  1. Stilton crisp:
  2. 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.
  3. 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.
  4. Preheat the oven to 350 degrees F.
  5. 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.
  6. To serve, slice the peaches in half and remove the pit. Place peaches in center of 4 plates, scoop strawberry salad and place on top of peaches. Drizzle the Balsamic Reduction, add a few Candied Walnuts around plate, and top with Stilton crisps.
  7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  8. Candied walnuts:
  9. Preheat oven to 275 degrees F.
  10. To candy the walnuts, combine the honey with the walnuts, spread over a baking sheet, and bake for 20 minutes.
  11. Balsamic reduction: 3 cups balsamic vinegar
  12. Place the Balsamic vinegar in a small sauce pan, bring to a boil, and allow the vinegar to reduce to 3/4 of a cup. Remove from the heat and set aside.
  13. Balsamic reduction:
  14. Place the Balsamic vinegar in a small sauce pan, bring to a boil, and allow the vinegar to reduce to 3/4 of a cup. Remove from the heat and set aside.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1600.68 Kcal (6702 kJ)
Calories from fat 767.44 Kcal
% Daily Value*
Total Fat 85.27g 131%
Cholesterol 139.46mg 46%
Sodium 849.02mg 35%
Potassium 931.05mg 20%
Total Carbs 181.83g 61%
Sugars 154.59g 618%
Dietary Fiber 8.44g 34%
Protein 35.47g 71%
Vitamin C 45.9mg 76%
Vitamin A 0.3mg 9%
Iron 4.3mg 24%
Calcium 390.3mg 39%
Amount Per 100 g
Calories 195.2 Kcal (817 kJ)
Calories from fat 93.59 Kcal
% Daily Value*
Total Fat 10.4g 131%
Cholesterol 17.01mg 46%
Sodium 103.54mg 35%
Potassium 113.54mg 20%
Total Carbs 22.17g 61%
Sugars 18.85g 618%
Dietary Fiber 1.03g 34%
Protein 4.33g 71%
Vitamin C 5.6mg 76%
Iron 0.5mg 24%
Calcium 47.6mg 39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.3
    Points
  • 44
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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