Peaches and Cream

We’re nearing the end of peach season, but there’s still time to enjoy fresh peaches in Sous Chef Laurence Faber’s Peaches and Cream. Peach slices arelaid over a soft cream made with Blackberry Farm Brebis cheese for a perfect balance of sweet and savory flavor. Topped with a wild sorrel granita anddrizzled with vanilla olive oil, the farm fresh flavors of this dessert will have you wanting to make it again and again!

Peaches and Brebis Cream

1 cup Georgia Olive Oil, or other good quality olive oil
2 Vanilla Beans
1 cup Heavy Cream
1 cup Brebis cheese
1 T Vanilla Paste
2 T Sugar
8 Peach Pits
1 Peach
2 cups Simple Syrup
1 pt packed French Sorrel

To make the Granita:
Puree the sorrel with the simple syrup on high for 30 seconds. Strain through a chinois lined with cheesecloth and pour into a metal pan. Freeze untilhard.

To make the Brebis Cream:
Save your peach pits during summer in a container in your fridge. Once you have eight, bring the cream to a simmer and add the peach pits. Let cool inthe fridge overnight. The next day, strain the pits out and combine with the Blackberry Farm Brebis. Use an immersion blender to combine the cream andthe brebis to a homogenous mixture. Add the vanilla and sugar.

To make the Vanilla Olive Oil:
Scrape the vanilla beans into the olive oil and then add the used vanilla bean into the oil as well. Let infuse for an hour before using.

To plate:
Spread the brebis cream in a bowl. Slice a peach and top the cream with the sliced peaches. Drizzle some vanilla olive oil on top. Use a fork to scrapethe granita into 'snow' and then spoon some over the dish.