Each peach hollow cradles a spoonful of jelly that melts into the fruit as it caramelizes in the oven; Dammann Frères’ Nuit à Versailles Tea Jelly, with bergamot, yellow peach, orange blossom and violet, adds a floral glaze to a late-summer dessert.
Serves 4 · 30 min
- Heat the oven to 400°F (200°C), then halve and pit 4 ripe yellow peaches.
- Place them cut side up in a baking dish and fill each hollow with 1 tsp of Nuit à Versailles tea jelly.
- Roast for 15 to 20 minutes, until tender and lightly caramelized.
- Serve warm with a spoonful of Greek yogurt and a little more jelly melted over the top.
The star of this recipe: Nuit à Versailles Tea Jelly, by Dammann Frères.
