Peach-Raspberry Dolma with White Chocolate and Candied Nuts Peach-Raspberry Dolma with White Chocolate and Candied Nuts 7663 peach raspberry dolma with white chocolate and candied nuts

Peach-Raspberry Dolma with White Chocolate and Candied Nuts

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recipe image Peach-Raspberry Dolma with White Chocolate and Candied Nuts f1b3a851fcf01018e7f2dc0f532864d5 l

Peach-Raspberry Dolma with White Chocolate and Candied Nuts Peach-Raspberry Dolma with White Chocolate and Candied Nuts gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
Photo by Katarina Jankov
  • Serves
    4
Writer Notes

Inspired by a meal I ate in Oleana, a restaurant in Cambridge, this recipe draws on the Center Eastern tradition of stuffing fruits and greens—a broken-down recipe with a twist. It be new, fruity, sweet, creamy, and crunchy with out note. —Katarina Jankov

Test Kitchen Notes

This used to be in actuality vivid. The white chocolate whipped cream in actuality made it. The candied nuts added a big texture and my fruit used to be spruce sweet, so it used to be this kind of yummy dessert. Straightforward but with a in actuality vivid presentation, so while it is doubtless you’ll perhaps perhaps also perhaps be having a dinner event and haven’t got time for an elaborate dessert, this is able to tag. —Anna Francese Gass

  • Test Kitchen-Accredited

Ingredients
  • For the white chocolate cream:

  • 4 ounces

    white chocolate, finely chopped

  • 1 cup

    heavy cream

  • 1 teaspoon

    vanilla extract
  • For the dolma:

  • 1/2 cup

    sugar

  • 1/4 cup

    water

  • 1/2 cup

    uncooked pistachios

  • 1/2 cup

    uncooked marcona almonds

  • 4

    spruce, ripe peaches


  • 1 cup

    raspberries

  • 2 ounces

    white chocolate, shaved
Directions
  1. For the white chocolate cream:
  2. Melt the white chocolate in a pot over medium heat. Let cool rather bit.
  3. Add vanilla to the heavy cream and beat it with a hand-held mixer till it forms soft peaks. Add in rather little bit of the cream into the melted chocolate. Mix successfully so no lumps fabricate.
  4. Slowly add the chocolate combination into the cream and beat on low tempo till soft peaks fabricate.
  1. For the dolma:
  2. Combine water and sugar in a pot over medium heat till the sugar is dissolved. Bring to a boil and add the pistachios and almonds. Prepare dinner and scramble the combination till ample water has evaporated to leave a candy-cherish coating on the nuts. Pour onto wax paper, separate with a fork, and design apart.
  3. Slash the peaches in half and earn the pits. Stuff them with raspberries and high them with the white chocolate cream.
  4. Plate the peaches; sprinkle the candied nuts, extra rasberries, and shaved white chocolate on high and spherical.

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