Caramelized Peaches with Passion Fruit Curd and Golden Cherries

Caramelized Peaches with Passion Fruit Curd and Golden Cherries
Photo: Daniel Benyaminov, GBC culinary student

Passion fruit curd:

12 passion fruit
62 g unsalted butter
4 eggs
2 yolks
¾ cup of sugar
1 tsp lemon zest

Take all passion fruits and put all seeds into a bowl. Break the seeds to loosen them. Keep 1/3 of the seeds and put in the juice. Whisk the eggs and add 62 g of unsalted butter, sugar, lemon zest and passion fruit juice with seeds. Place in a metal bowl over medium heat and whisk continually until the mixture is firm, remove from fire when it boils. Place the remaining butter in the hot mixture and keep whisking until butter is melted, place aside to cool down.

Caramelized peach:

1 peach
1 tbsp grape seed oil
Brown sugar
20 ml of passion fruit juice
10 ml of brandy or cognac
pistachio and unsweetened coconut

Slice the peach into ½ cm thickness circles from the side of the fruit.
Heat pan and put grape seed oil. Place the sliced peaches on the hot oil and cook over medium heat until one side is brown. Turn over the other side and add passion fruit juice and brandy, cook until reduced. Sprinkle brown sugar on top until melts, remove and plate.
Cut golden cherries in half.
After all the layers, remove the skin of the pistachio and break it using a knife. Then sprinkle it all around the plate, with unsweetened coconut on top of the cherries.

This recipe was triple tested and provided by Daniel Benyaminov, an international student in a culinary program. He currently works in “Signs Restaurant;” This restaurant bring the deaf community into the culture by providing services using ASL.