d e d e- ld t- p, ur e lf- rn o- o- e is ts d nt is e is- a- as so s ... - Economia

PECHES MELBA
Ingredients:
1 can peach or apricot compote
(whole peaches or apricots)
2 ready-made meringue rounds,
medium-sized
1,200 ml double cream
5 pieces of bitter orange sweet preserve
1 tbsp (15 ml) cognac
1 jar (approximately) strawberry jam
200 g powdered sugar
50 g pistachio nuts
Preparation method:
In a mixing bowl beat the double cream
and powdered sugar to make Chantilly
(whipped) cream.
Empty the contents of the compote
can in a sieve and drain. Cut the bitter
orange into little pieces, place in a bowl,
add the cognac and blend.
In a large serving bowl, place one meringue
round, spread over it half the
Chantilly (whipped) cream, spoon over it
half the strawberry jam and scatter the
164
chopped bitter orange preserve. Cover
with the second meringue round and
spread over it the remaining Chantilly
(whipped) cream.
Carefully set one by one all the peaches
(or apricots) over the Chantilly (whipped)
cream layer, brush with the remaining
jam and decorate by scattering
pistachio nuts that have been ground in
the blender.
Τip:
• This recipe is
normally prepared
with peaches, but
apricots may be
substituted: they are
as tasty as the
peaches and, in
addition, their
smaller size facilitates
serving.