Folie de pêches – Soupe pêches-menthe et bouchées pêches-romarin

This is only for those days you have a lot of peaches in your kitchen, lots of mint in your garden and a huge desire to eat peaches…berries and peaches are some of the fruits I don’t get tired of eating. When my Greek grocer next door saw me with all those peaches in my basket, he asked me if I was going to kill myself with them. I told him that’s what was probably going to happen…that would be a great way to die, if you ask for my opinion. Death by peaches. As much as I am not a sweet tooth, I adore fruits and fruit-based desserts, they’re refreshing, light, put me in a great mood and energizing me for the day.  Alors voilà, encore des pêches!

The peach syrup has been infused with mint and vanilla, then enhanced by a a dollop of yogurt and light touch of cayenne pepper. The bouchées which are really tiny (1.5 inch diameter) look like muffins but they’re really not, have a subtle rosemary flavor, since the peaches have been caramelized in a butter, honey and fresh rosemary blend. This makes a light and refreshing dessert. I served this as a dessert to a dinner and it’s always so pleasant to have a fruity bite when people are no longer hungry. It cleans your palate and the herbal touch tells you: This is the end.

Ingredients for 5-6

For the peach soup

  • 2 white peaches, peeled and cut
  • 2 yellow peaches, peeled and cut
  • 1 vanilla bean, cut lengthwise
  • 10 mint leaves
  • 2 tbs agave syrup
  • 1.2 cups water
  • 6 tbs plain yogurt
  • 6 pinches cayenne pepper

For 12 rosemary bouchées

  • 2 eggs
  • 60 g butter, melted (+ a tsp extra)
  • 20 g kamut flour
  • 30 g chestnut flour
  • 20 g white flour
  • 3 tbs almond flour
  • 40 g agave syrup
  • 1/2 tsp baking powder
  • 1 rosemary sprig, chopped
  • 1 tbs honey
  • 2 peaches, peeled and diced


For the peach soup

Mix water, agave syrup, mint, vanilla beans and bring to a boil for about 5 minutes, then let it cool and infuse the syrup. Drain and set aside. When syrup is cool, place some of it in a blender with peaches and mix into a smooth consistency. Refrigerate for at least one hour. When ready to serve add one 1 tsp of yogurt in the middle and a pinch of cayenne.

For the peach rosemary bouchées

Melt butter in a pan, add honey, then when the mixture turns thick, add peaches. Coat peaches with mixture for about 3 minutes, then add rosemary, cook for an additional 2 minutes, then remove from heat. In a mixing container, beat eggs with butter, agave syrup and the different flours. Add baking powder and mix well. Fill up individual mini molds such as silicon molds with the batter. Add 1/2 tsp of the peach mixture in the middle with some rosemary. Bake in pre-heated oven at 360F for about 20 minutes. Let them cool and serve with peach soup.