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Culinary academy
Our recipes have been developed by Melanie Marchand magazine 7 Days as well as the Culinary Academy of Montreal .
Roast Duck Magret with Cranberry- Apple Syrup Sauce
Sweet and Sour Apple Syrup Chicken
Asian Pork Tenderloin with Hoisin-Cataphard apples
Coconut, Apple and Syrup Muffins
Grilled Peach Salad with Rosemary-Prosciutto and Apple Syrup
Thyme-Butter Roasted Turkey with Apple Syrup
Turkey Bolognaise Sauce with White Wine and Apple Syrup
Rack of Pork with Mustard, Apple Syrup and Thyme
Apple, Pear and Apple Syrup Sorbet
Apple Chips in Apple-Vanilla-Cinnamon Syrup
Apple Syrup Glazed Chicken with Cider Sauce
Waldorf salad with Apple Syrup and Apple Butter Vinaigrette
Apple Syrup Poached Apples with Vanilla and Ginger
Sambuca-flambé Grilled Doré-Mi Cheese with Apple Syrup
Turkey Millefeuilles with Spinach, Goat Cheese and Apple Syrup
Grilled Peach Salad with Rosemary-Prosciutto and Apple Syrup
Ingredients
| 4 | peaches, pitted and cut into halves |
| 60 ml (1/4 cup) | Cataphard Orchards & Son inc. Apple syrup |
| 8 slices | thinly-sliced prosciutto |
| 8 sprigs | Rosemary (remove some leaves to use as a skewer) |
Method
1. Take the peach halves and brush them with syrup. Roll each in a slice of prosciutto. Secure with a sprig of rosemary.
2. In a non-stick frying pan, brown each side for 2 – 3 minutes.
3. Serve on a bed of lettuce and drizzle with apple syrup.
Note
• An excellent complement to grilled meats (beef, lamb, poultry, fish, seafood…).
• Don’t overcook the fruit – let it remain firm.
• The sweetness of the peaches and syrup mixed with the saltiness of the prosciutto is a divine taste combination!
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