Just Peachy Recipe

Put the red wine, sugar and orange blossom in a saucepan.
Add the quartered oranges and lemons.
Cut the peaches in half, pit them and put them in the wine
syrup. Simmer over low heat until the peaches are tender.
Seal the surface with film and leave in the refrigerator
until the next day.

Combine the fromage blanc and the orange blossom.
Beat the egg whites to form stiff peaks, then beat in the
sugar to stiffen them further.
Mix the egg whites with the fromage blanc and finish by
adding the whipped cream.
Place the mousse in a fine sieve and cover it with film.
Store it overnight in a deep tray in the refrigerator.

Brush some melted butter on each sheet of warqa pastry.
Sprinkle with confectioner’s sugar and ground black
pepper.

Keep the juice left over from the peaches in red wine and
reduce it to a thick syrup. Add the orange blossom water
and set aside.

One day in advance, poach the peaches in the red wine
and make the fromage blanc mousse.
Immerse the fresh peaches in boiling water for a few
seconds so you can peel away their skin. Dry the peach
skin on a silicone mat in a hot cupboard for 12 hours.
Make the pepper-flavored warqa pastry sheets the day
you serve your dessert, and crumple them into a 10cm
ring (see photo).
Bake at 330°F (170°C) for 12 minutes and leave to cool.
Make the red wine reduction.
Dice the fresh peaches you peeled the day before.
Drain the peaches poached in wine and brush them with
the reduction.
Place the crumpled sheet of warqa pastry on the plate,
garnish with a small amount of diced peach and place a
poached half-peach on top.
Place a spoonful of fromage blanc mousse next to the
cup you have created with your pastry and garnish with
a dash of ground pepper and a dried peach skin.
Finish by pouring the red wine sauce over the peach.