Author Notes
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
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Ingredients
- For the white chocolate cream:
-
4 ounces
white chocolate, finely chopped
-
1 cup
heavy cream
-
1 teaspoon
vanilla extract
- For the dolma:
-
1/2 cup
sugar
-
1/4 cup
water
-
1/2 cup
raw pistachios
-
1/2 cup
raw marcona almonds
-
4
large, ripe peaches
-
1 cup
raspberries
-
2 ounces
white chocolate, shaved
Directions
- For the white chocolate cream:
-
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.
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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.
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Plate the peaches; sprinkle the candied nuts, extra rasberries, and shaved white chocolate on top and around.
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