Inspired by a meal I ate in Oleana, a restaurant in Cambridge, this recipe draws on the Middle Eastern tradition of stuffing fruits and vegetables—a traditional recipe with a twist. It's fresh, fruity, sweet, creamy, and crunchy all at once. —Katarina Jankov
Test Kitchen Notes
This was really good. The white chocolate whipped cream really made it. The candied nuts added a great texture and my fruit was super sweet, so it was such a yummy dessert. Simple but with a very pretty presentation, so if you are having a dinner party and don't have time for an elaborate dessert, this will impress. —Anna Francese Gass
Melt the white chocolate in a pot over medium heat. Let cool a little bit.
Add vanilla to the heavy cream and beat it with a hand-held mixer until it forms soft peaks. Add in a little bit of the cream into the melted chocolate. Mix well so no lumps form.
Slowly add the chocolate mixture into the cream and beat on low speed until soft peaks form.
For the dolma:
Combine water and sugar in a pot over medium heat until the sugar is dissolved. Bring to a boil and add the pistachios and almonds. Cook and stir the mixture until enough water has evaporated to leave a candy-like coating on the nuts. Pour onto wax paper, separate with a fork, and set aside.
Cut the peaches in half and remove the pits. Stuff them with raspberries and top them with the white chocolate cream.
Plate the peaches; sprinkle the candied nuts, extra rasberries, and shaved white chocolate on top and around.