Pork cutlet with peaches and carrots

Ingredients

• 250 ml (1 cup) carrot juice
• 1 package duBreton pork cutlets
• 60 ml (1/4 cup) flour
• 5 ml (1 tsp.) fresh ground ginger
• 2 ml (1/2 tsp.) ground nutmeg
• 2 ml (1/2 tsp.) ground cinnamon
• Ground salt and pepper, to taste
• 30 ml (2 tbsps.) olive oil
• 15 ml (1 tbsp.) butter
• 1 french shallot, chopped
• 1 clove of garlic, minced
• 2 peaches, quartered
• 500 ml (2 cups) baby carrots or rainbow carrots, blanched
• 125 ml (1/2 cup) white wine
• 180 ml (3/4 cup) 35% or 15% cooking cream