- 500g white peaches
- 50g peach jam
- 10 toasted hazelnuts
- A few drops of lemon juice
- ½ glass sweet wine (from muscat or partially dried grapes)
• Peel the peaches, remove the stones, cut into 4 parts and cook them with the wine in a covered casserole.
• When they are cooked, crush them with the prongs of a fork, add the jam and lemon juice, and cook for a few minutes more.
• Remove from the heat, place in four small bowls and leave to cool.
Sprinkle with ground hazelnuts before serving.