10 whole donut peaches (Take out the core and pit with a 1 inch mold; larger peaches will need larger ring mold)
2 cups orange muscat
1 cup water
1 orange, cut in half and squeezed (Do not throw away; add rest of orange to pot)
¼ cup honey
1 teaspoon black peppercorn
½ teaspoon cloves
1 cinnamon stick
3 star anise
1 cup milk
4 egg yolks
1¾ ounces sugar
2 tablespoons almond syrup
¾ ounce all purpose flour
¾ ounce almond meal, sifted
¾ ounce sugar
5 egg whites
¼ cup sugar
1 piece of cinnamon
1 piece of star anise
1½ cups of pitted cherries
½ cup of red wine
Oranges for garnish
1-2 oranges, whole
Add all ingredients to a pot and bring to a boil.
Put cored peaches in roasting pan (or ½ hotel pan) and pour hot poaching liquid over peaches until barely covered. Poach in oven at 300 degrees, simmer (not a boil). Adjust heat accordingly and simmer for 45 minutes or until soft. Cool down peaches while they–re still in liquids. Once cooled, remove peaches and place on ½ sheet pan or cookie sheet.
*NOTE* - Oven will be needed twice, do not turn off after poaching peaches.
Heat milk until boiling; be careful not to scald or burn. In bowl using a whisk, mix egg yolks and 1¾ ounces sugar until it forms ribbons. Add all purpose flour, sifted almond meal and almond syrup, mix until the mixture reaches batter consistency. Add hot milk and mix well, using a spatula. Pour back into pot and bring back to boil, stirring constantly. Remove from heat and pour into a large, clean bowl and let cool.
Whip egg whites and ¾ ounce sugar until soft peaks form. Fold, using a spatula, into cooled almond batter until fluffy. Do not over mix.
Pour mixture into pastry bag and pipe into center of cooled peaches. Bake peaches in oven at 360 degrees for 6 minutes or until center mix has puffed up.
Make a caramel with ¼ cup sugar and a bit of water. Add 1 piece of cinnamon, 1 piece of star anise, clove. Cook until golden brown. Add 1½ cups of pitted cherries. Deglaze with ½ cup of red wine. Cook for 20 minutes on low. Blend and add water as needed to form a thick, soupy consistency.
Oranges for garnish
Peel the orange. Blanch 2 times. Cook slowly in 1 cup water, ½ cup sugar. Cut in triangles.
Pour 1½ ounces of cherry soup onto plate, place hot peach in center of plate and garnish with 5 orange triangles with alternating dollops of plain yogurt.
Alternately, you can use a high quality pistachio ice cream instead of the soup.