Caramelized Peaches with White Chocolate Cream and Almond-Pistachio Crumble

White Chocolate Camomile Cream

In a 2 L Saucier over medium heat, warm the cream and camomile flowers until just simmering. Remove from the heat and cover with the lid. Let sit for 10 minutes.

Remove the lid and add the white chocolate, making sure it is fully submerged in the cream. Let sit for 1 minute without stirring. Whisk until smooth. Strain through a sieve and return to the cleaned Saucier or into a clean bowl. Cover and refrigerate for 8 hours or overnight.

Almond-Pistachio Crumble

Preheat the oven to 350°F (180°C). Line a Large Sheet Pan with parchment paper.

In a bowl, combine all of the ingredients except for the butter. Add the butter and work it in using your fingertips until the dry ingredients are moistened. Spread the mixture out on the Sheet Pan. Bake for 15 to 18 minutes, stirring twice, until golden. Set aside to cool.

Caramelized Peaches

In a 30 cm Iron Handle Skillet over medium-high heat, melt the butter. Add the orange juice, honey and salt. Stir until the honey has melted. Add the peaches, cut side down, and cook until golden, about 5 minutes. Flip the peaches over and reduce the heat to medium-low. Cook for another 5 minutes or until tender.

Meanwhile, whisk the white chocolate cream in a stand mixer or with an electric mixer on medium speed until semi-stiff peaks form. Do not overmix.

Serve the peaches hot or at room temperature topped with the whipped cream and crumble. Drizzle with the caramel left over in the Skillet.