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Summer Recipe from McCalls

August 8, 2012
Kirsty Gumina

Roast White Peaches Topped with Chèvre & Hazelnut Brittle

Makes 6 servings

  • 3 large white peaches – (halved and pitted)
  • 3 oz. Sonoma chèvre (goat cheese)
  • 2 Tbsp lavender honey
  • 1 tsp lavender buds
  • 1 Tbsp grape seed oil
  • Hazelnut brittle (see below)

Preheat oven to 400 degrees. Halve peaches top to bottom and remove pit. Rub with grape seed oil and lavender honey. Place peaches skin side up on a sheet pan coated with parchment paper and place in oven for 20 minutes. Remove from oven and gently skin peaches. Place peaches back on the sheet pan with the pit indentation facing up. Spoon ½ oz. chèvre into each peach half and return to oven until cheese softens. Place on serving platter and top with lavender honey, buds and hazelnut brittle.

Hazelnut Brittle

  • 1 cup sugar
  • 1 cup water
  •  ¼ cup light corn syrup
  • 2 Tbsp unsalted butter
  • 2 ½ cups roasted unsalted hazelnuts sliced
  • ½ tsp salt
  • ¼ tsp baking soda
  • 3 drops vanilla extract

In a heavy bottom sauce pan, add sugar, water and corn syrup. Bring to a boil. When mixture comes to a boil, add butter. Cool to 260 degrees on a candy thermometer without stirring. Then add hazelnuts and bring up to 300 degrees. Add salt, baking soda and vanilla. Pour onto sheet pan, greased or lined with silpat baking mat and let cool. When cool and hard, break into pieces.

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