ingredients

4 yellow peaches
3 oranges
1 vanilla pod
2 egg yolks
1 dose of saffron pistils
80 g of butter
100 g flour
30 g of almond powder
50 g icing sugar 60 g caster sugar

Equipment

4 cups

Steps

Step 1

Preheat the oven to 200 ° C (6/7). Using a small sharp knife, split and scrape the vanilla pod to collect the seeds.
Book the clove for the decor.

2nd step

In a bowl, mix the softened butter, icing sugar, half of the vanilla seeds and the egg yolks. Then add the flour, almond powder and chopped saffron pistils.
Knead quickly to a smooth, non-sticky pastry.
Spread it on the floured work surface and cut circles of ø 8-10 cm. Put them on a baking sheet lined with parchment paper.
Bake for 10 minutes: shortbreads should be golden brown. Let them warm up before taking off with a spatula.

Step 3

Peel peaches, remove kernels, cut into slices 1 cm thick.
Squeeze the oranges, heat the juice in a pan with the caster sugar and the remaining vanilla seeds. Add the peaches and cook for 5 minutes on a rather hot fire: they must be melting.

Step 4

Divide the fruit in the cups, reduce the cooking juice 2 min on high heat, pour it over the peaches. Decorate with a piece of vanilla bean and serve immediately with saffron shortbread.