Peach halves turning tender in an amber syrup, a spoonful of cool mascarpone, a scatter of toasted almonds: Dammann Frères’ Darjeeling G.F.O.P. Tea N°8, with its ripe peach and muscatel finish, meets its own fruit in the pan.
Serves 4 · 25 min + 30 min cooling
- Brew 2 Darjeeling tea bags or 4 g of loose tea in 2 cups (500 ml) of water at 194°F (90°C) for 4 minutes, then remove the bags or strain.
- Pour the tea into a saucepan, add 1/3 cup (70 g) of sugar and bring to a gentle simmer.
- Add 4 ripe peaches, halved and pitted, and poach for 8 to 10 minutes, turning them halfway, until tender.
- Remove the peaches, reduce the syrup by half and let everything cool.
- Serve the peaches in their syrup with a spoonful of mascarpone and toasted sliced almonds.
The star of this recipe: Darjeeling G.F.O.P. Tea N°8, by Dammann Frères.
