French

Langres (cheese) and champagne dip with pepper-glazed peaches

Name: Langres cheese and champagne dip with pepper-glazed peaches recipe
Yield: 4
Cuisine: /french
Ingredients: 1 Langres cheese, at room temperature; 125ml champagne; Lavosh, to serve; 75g caster sugar; 40.00 ml sherry vinegar; 1/2 tsp freshly ground black pepper; 400g peach

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P48 Langres and champagne dip with pepper-glazed peaches

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by Ellie and Sam Studd

Dec 30, 2022

Ellie and Sam Studd raise a flute to a cheese just made for Champagne, giving it a starring role in a recipe ideal for special occasions.

1 Langres cheese, at room temperature
1/2 cup (125ml) Champagne, plus extra, chilled, to serve
Lavosh, to serve

Pepper-glazed peaches

1/3 cup (75g) caster sugar
2 tbs sherry vinegar
1/2 tsp freshly ground black pepper
2 large (400g) yellow peaches, halved, stoned, cut into thin wedges

Method

1.

For the pepper-glazed peaches, place sugar and 1 tbs water in a large, non-stick frypan over medium heat. Cook, shaking pan regularly to help sugar melt evenly until dissolved. Once all the sugar has dissolved, cook, without stirring, until glaze turns a golden caramel. Remove from the heat and add vinegar, swirling the pan to combine. Add peaches and pepper and gently toss to coat.
2.

Return pan to medium heat and cook for 2-3 minutes until peaches have softened slightly (the cooking time will depend on the ripeness of the peaches). Transfer peaches and syrup to a bowl and allow to cool to room temperature.
3.

Arrange peaches on a serving plate and nestle the cheese in the centre. Pour Champagne into the well of the cheese and sit back to let your guests watch the bubbling cheese. Slice and serve immediately with lavosh and a chilled glass of Champagne.