Pesca bianca with Rinquinquin
For 1 person
1 flat white peach
1 syrup: water, sugar, peach skins, Rinquinquin liqueur, basil
Vanilla ice cream (homemade if possible)
Salted crumble: flour, butter, parmesan, fleur de sel
Icy mint leaf
Peel peaches and set aside.
Prepare a water and sugar syrup and add the peach skins, and a few spoons of Rinquiquin, as well as some fresh basil.
In a dish place peaches and top with syrup. All at 180 ° C in the oven.
Once the peaches are melting, add a few drops of Rinquinquin, arrange a peach on a plate with a scoop of homemade vanilla ice cream, a chiffonade of chilly mint leaves and the crumble biscuit.
Photo credit: Adobe Stock - asab974