Peach toast with Pedro Ximénez wine

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Peach brie toast with Pedro Ximénez wine and pistachio nuts
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Peach brie toast with Pedro Ximénez wine and pistachio nuts

Recipe by Elena Fenoll
0.0 from 0 votes
Course: DessertCuisine: FusionDifficulty: Easy
Rations

4

rations
Preparation time

17

minutes
Cooking time

19

minutes
Calories

431

kcal/ration
Resting time

5

minutes
Cooling time

0

minutes
Total time

41

minutes

Let yourself be seduced by a dessert that mixes the rusticity of rye bread with the sweetness of peach and the sophistication of Pedro Ximénez wine. This Peach and Wine Toast is the perfect fusion between simplicity and elegance, a delight for the senses that you can enjoy in just 15 minutes.

Imagine the crunchy hum of toasted bread, slowly browning as jazzy echoes fill your kitchen; then, the soft texture of melted brie cheese, melting with each bite and the warm embrace of caramelized peaches to the sweetness of wine.

Each bite invites you to close your eyes and dance to the rhythm of each melody while the toasted pistachios add that crunchy, earthy touch that rounds out the experience. It's not just a dessert, it's the soundtrack to a perfect evening that you can now create with ease in your own kitchen. Ready to make this easy recipe? Serve these tostadas and let the applause be for your palate.

Modo cocción

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Ingredientes

  • 4 slices rye bread

  • 20 brie cheese slices

  • 4 peaches

  • 200 ml sweet wine Pedro Ximénez

  • 40 pistachios

Pasos

  • Toast the bread slices in a large nonstick skillet over medium-high heat until golden brown and crisp, about 1-2 minutes per side. Remove the toast and set aside on a plate.
  • Reduce the flame to medium heat and place the slices of brie cheese in the pan, preventing them from overlapping each other. Heat the cheese until it melts slightly and begins to turn golden yellow, which will take about 2-3 minutes. Spread the warm cheese evenly over the reserved toast.
  • Increase the heat to medium-high and add the peach slices to the pan. Cook on each side until well browned, which may take about 2 minutes per side.
  • Pour the sweet Pedro Ximénez wine over the peaches and let the mixture cook until the wine reduces and begins to thicken, forming a light sauce, which should take 3 to 5 minutes. Then, spread this hot mixture and the caramelized peaches over the cheese toast.
  • Sprinkle the chopped pistachios evenly over the toast and let the mixture rest for 5 minutes before serving to allow the flavors to settle.

Videoreceta

Notas

  • Choose an artisan-quality rye bread, with a firm crumb and a crispy crust that can hold toppings without softening. If you have time, you can even make your own rye bread for even more satisfying results.
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  • For optimal flavor, make sure the peaches are at their ideal point of ripeness: juicy and fragrant. If they are too hard, they will dry out the toast; if they are overripe, they may fall apart during cooking.
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  • Brie cheese, with its mild flavor and creaminess, is an excellent choice, but you can also experiment with other cheeses with similar characteristics, such as camembert or even a creamy goat cheese that would add a touch of acidity.
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  • When reducing the Pedro Ximénez wine, do it over low heat and watch it so it doesn't burn. You want to achieve a slightly syrupy consistency that will complement the natural sweetness of the peaches.
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  • Consider adding spices such as cinnamon or vanilla to the wine reduction to accentuate the fruity notes of the peach and add complexity to the dessert.
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  • Pistachios add a delicious crunch and a salty note, but other nuts, such as slivered almonds or chopped toasted hazelnuts, would also work very well.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 250g
  • Total number of serves: 4
  • Calories: 431kcal
  • Fat: 18.67g
  • Saturated Fat: 9.12g
  • Cholesterol: 50mg
  • Sodium: 463mg
  • Potassium: 541mg
  • Carbohydrates: 33g
  • Fiber: 5.3g
  • Sugar: 22.8g
  • Protein: 16g
  • Vitamin A: 614IU
  • Vitamin C: 8.9mg
  • Calcium: 120.5mg
  • Iron: 1.79mg
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Key points of the recipe

  1. Selection of bread and peaches: Use a quality rye bread with a firm crumb and crisp crust, and make sure the peaches are at their optimum ripeness to avoid dry toast or peaches falling apart when cooked.
  2. Handling the cheese and wine: Carefully melt the brie cheese until it is lightly browned and when reducing the Pedro Ximénez wine, do so over low heat to avoid burning and to achieve a syrupy consistency that complements the peaches.
  3. Balance of flavors and textures: When serving, sprinkle with chopped pistachios to add a crunchy contrast and let the toast rest for a few minutes before serving to allow the flavors to settle and integrate better.

Pairing with wine

For this delicious dessert, the ideal wine for pairing would be, in fact, the same wine used in the preparation: Pedro Ximénez. This sweet Spanish wine is known for its intensely rich notes of ripe fruit, such as figs and raisins, pairing perfectly with desserts and dishes containing caramelized or dried fruits.

In the case of Tostada de Melocotón al Vino Pedro Ximénez, the wine will accompany and enhance the flavors of the peaches, which have been cooked and reduced in the wine itself. Since the dessert already has a sweet element, a sweet wine is advisable to harmonize rather than contrast, which could happen if a wine with less body or sweetness is chosen.

The Pedro Ximénez should be medium to full-bodied, as this structure and viscosity will balance the creamy texture of the brie cheese and the robustness of the rye bread. The wine complements the toasty components of the dessert, such as the bread and pistachios, and the sweetness counteracts any potential bitterness from the nuts.

As for the pairings to avoid for this dish, they would be dry, acidic or tannic wines, such as a Cabernet Sauvignon or a Sauvignon Blanc, which may conflict with the sweetness and richness of the dessert, resulting in an unbalanced taste experience.

In addition, when serving Pedro Ximénez, it would be advisable to serve it at a slightly cool temperature, around 12-14°C (54-57°F), so that the freshness of the wine offers a pleasant contrast to the slightly warm dessert, without compromising the wine’s voluptuous characteristics.

Beer pairing

For a Tostada de Melocotón al Vino Pedro Ximénez, we are looking for a beer that complements both the richness of the brie cheese and the sweetness of the peach and sweet wine. In this case, several beer styles could be considered to create a suitable pairing:

A Belgian Tripel: These beers have enough body and sweetness to go hand-in-hand with the sweet components of the toast, but they also have high carbonation and a slightly dry finish that can help cleanse the palate after each bite.

A Barleywine: Especially English versions that have a maltier flavor profile and less bitterness than their American counterparts. The caramel, dried fruit and sometimes toffee character can be an interesting complement to the Pedro Ximénez sauce and caramelized peaches.

Fruit Beer/ Fruit Lambics: Beers that have been fermented or macerated with fruit, and can complement the flavor of peaches in the recipe. In particular, a fruit beer with peach or apricot could be interesting.

Saison: This style, with its dry, spicy profile and often fruity notes, can provide a good contrast without overshadowing the flavor profiles of the peach toast to Pedro Ximénez wine.

It is crucial to avoid very bitter or hoppy beers, such as American IPAs, as the bitterness could conflict with the sweetness of the dish and create an inharmonious combination. In short, for the Tostada de Melocotón al Vino Pedro Ximénez, a pairing that leans towards beers with sweet, fruity and complex profiles, or with a good balance between sweetness and acidity, would be ideal. This will complement the sweetness and creamy texture of the cheese, without overwhelming the palate.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Nuts

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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