Sainte Maure De Touraine With Red Pepper Jam

1. 1

   Cut the peppers into 2 lengthwise and remove seeds.

2. 2

   Preheat oven to 240C.

3. 3

   Bake the peppers on a baking sheet lined with parchment paper, skin side up for 20 to 25 minutes.

4. 4

   Put them in a closed plastic bag and let aside about 10 minutes. (This makes the skin easier to remove.)

5. 5

   Remove the skin and cut it into slices.

6. 6

   Take the lemon zest and press it. In a skillet, add the peppers, zest, juice, brown sugar and saffron.

7. 7

   Stir all the ingredients and let stand for 30 minutes until the sugar melts.

8. 8

   Bring to a boil, pepper and simmer for an hour over low heat.

9. 9

   In the same way you would for a jam, do not forget to scald your jar before pouring in your jam, seal it hermetically, turn it over and let it cool.

10. 10

    Cut cheese slices and place a teaspoon of jam on the Sainte-Moorish.

* Per serving · 4 servings · Values may vary.

No additional tips available.