![Pesca bianca with Rinquinquin](/modules/prestablog/views/img/grid-for-1-7/up-img/slide_296.jpg?948a1518a523c99d787838bd42fe3f46)
Pesca bianca with Rinquinquin
For 1 person
Ingredients
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
Rinquinquin
Preparation
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.
Serve.
Photo credit: Adobe Stock - asab974
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Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.