Poached Saturn Peach Dish

COOKING WITH TEA

Poached Saturn Peach

As a culinary explorer, Chef Olivier Rousselle’s journeys span across Europe (France & UK), South Africa and ultimately, the United States. While in London, he withstood the pressures of cooking for the Royal Family, including Prince Charles and The Queen Mother. Now, balancing a fresh California approach with classic French technique, Chef Olivier prepares dishes for the ‘royalty’ of Beverly Hills at The Luxe Hotel in Los Angeles.

Ingredients

Instructions

Ingredients

Poached Saturn Peach

1 Bottle Red Wine
2 Teabags TEALEAVES Health & Well-Being
100 Grams Sugar
½ Tsp. Ras Al Hanout Spices
1 Tbsp. Black Peppercorns
6 Saturn Peaches

Moroccan Mint Tea Gelée

1 L Water
2 Teabags TEALEAVES Peppermint Leaves
100 Grams Sugar
1 Tsp. Agar Agar

Instructions

Moroccan Mint Tea Gelée

Boil water with sugar and agar agar.
Steep TEALEAVES Peppermint Leaves teabags in this hot water mix.
Allow to cool.

Poached Saturn Peach with Moroccan Mint Tea Gelée

Make a syrup with red wine, sugar, black peppercorns, spices and steep TEALEAVES Health & Well-Being teabags in mixture.
Let the peaches poach in this liquid for 15 minutes. Allow peaches to cool down in liquid. When cold, peel the skin of the peaches and remove the stones.
Serve the peach with a little syrup. Add a dollop of the Moroccan Mint Tea Gelée. Top off with a fresh mint leaf.

Harkening from the Gascony region of France, known for the ‘douceur de vivre’ or the ‘sweetness of life’, it should be no surprise that Chef Olivier chose to share with us this deliciously sweet, summer temptation made of peaches & dreams.

Embody the spirit of d’Artagnan (Alexandre Dumas’ character in The Three Musketeers, inspired by Gascony) while you drizzle the syrup off of your sword’s tip onto the succulent peaches below. Bon appétit, mes amis!