ingredients

6 beautiful ripe peaches
1 dl of muscat wine
1 bag of chocolate sauce
1 long stick of cinnamon
1 clove
1 tbsp. to s. flaked almonds
1 tbsp. to s. crushed pistachios
6 hazelnuts butter
2 tbsp. to s. brown sugar

Equipment

1 baking dish at the size of peaches
1 nonstick skillet
6 small plates
1 small saucepan

Steps

Step 1

30-35 min before serving: Preheat oven to 180 ° C (tea 4). Peel, squeeze the peaches in the dish, dust the sugar. Pour muscat at the bottom of the dish with the cinnamon stick broken into 6 and the clove crushed. Put a knob of butter on each peach. Bake 20 minutes.

2nd step

At the same time: blanch almonds and pistachios separately over medium heat in the fat-free pan.

Step 3

To serve: place the peaches on the plates, sow almonds and pistachios; put the pieces of cinnamon. Heat the chocolate sauce for 3 minutes over low heat, stirring, pour it around the fruit. Introduce the cooking juices separately.

tips

Chocolate sauce. That of Elle & Vire , with its texture of cream and well cocoa, brings the sweet-bitter flavor that balances the taste of this dessert. In a bag of 33 cl in the fresh section.

Wine side
Muscat. This very aromatic variety gives mostly sweet wines, for example in the Muscat de Rivesaltes appellation (Roussillon). You can enjoy the same wine that you poured into the baking dish, but served at 10-12 ° C.