Flash-Scorched Peaches with Miso-Sesame Shortbread by Theo Glass | inspochef | inspochef
Baking peaches often reduces them to mush. We’re stopping that today. By hitting raw, firm-ripe fruit with intense, immediate heat, we extract a bitter-caramel
Ingredients
- 225g (2 sticks) g Unsalted butter
- 50g (3 tbsp) g White miso paste
- 100g (1/2 cup) g Granulated sugar
- 50g (1/4 cup) g Light brown sugar
- 300g (2 1/4 cups) g All-purpose flour
- 20g (2 tbsp) g Black sesame seeds
- 3 large (about 450g) whole Fresh peaches
- 30g (2 tbsp) g Caster sugar
- 15g (1 tbsp) g Yuzu or lemon juice
- 15g (1 tbsp) g Fruity extra-virgin olive oil
- A pinch Flaky sea salt
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