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1
Begin by poaching the peaches.
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2
Bring the Beaume de Venise, sugar, and water to a boil.
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3
Add the peaches to the hot liquid.
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4
Cover the pot with parchment paper and bring to a rolling boil.
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5
Remove pot from heat and let the peaches sit in the hot liquid until it cools down.
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6
Peel skins off and set aside.
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7
Dice the strawberries and place them in a bowl.
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8
Toast the walnuts and chop into small pieces and add them to the strawberries.
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9
Crumble the Stilton and mix with the strawberries.
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10
Preheat the oven to 350 degrees F.
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11
Carefully place a phyllo sheet on a flat surface and lightly brush with the melted butter.
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12
Sprinkle with confectioners' sugar.
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13
Place another sheet of dough on top of the other and repeat process 5 times.
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14
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.
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15
Remove from the oven and sprinkle crumbled Stilton.
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16
Allow to cool on a wire rack.
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17
To serve, slice the peaches in half and remove the pit.
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18
Place peaches in center of 4 plates, scoop strawberry salad and place on top of peaches.
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19
Drizzle the Balsamic Reduction, add a few Candied Walnuts around plate, and top with Stilton crisps.
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20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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21
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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22
Preheat oven to 275 degrees F.
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23
To candy the walnuts, combine the honey with the walnuts, spread over a baking sheet, and bake for 20 minutes.
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24
Balsamic reduction: 3 cups balsamic vinegar
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25
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.
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26
Remove from the heat and set aside.
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27
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.
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28
Remove from the heat and set aside.
