Smoked Chicken with Peach Puree Recipe
Ingredients
3 ripe peaches
3 tablespoons dry Vermouth
1 teaspoon French mustard
1 teaspoon chopped fresh tarragon
salt, freshly ground black pepper
12 thin slices smoked chicken about 175-225 g (6-8 oz) in total weight
To garnish:
thin slices of fresh peach
small sprigs of fresh tarragon
Directions
1. Nick the stalk end of each peach; plunge into a bowl of boiling water for 45 seconds, then slide off the skins, remove the stones and chop the flesh.
2. Blend the peach flesh in the liquidizer with the Vermouth, mustard, chopped tarragon, and a little salt and pepper.
3. Cover the sauce and chill for 1 hour. (Do not chill any longer to avoid discoloration.) 4. Spoon a little of the sauce on to each plate; lay
4. slices of chicken in a fan shape close by.
5. Garnish with slices of peach and sprigs of tarragon.
2. Blend the peach flesh in the liquidizer with the Vermouth, mustard, chopped tarragon, and a little salt and pepper.
3. Cover the sauce and chill for 1 hour. (Do not chill any longer to avoid discoloration.) 4. Spoon a little of the sauce on to each plate; lay
4. slices of chicken in a fan shape close by.
5. Garnish with slices of peach and sprigs of tarragon.
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