Blanc de Noir Asselheim dry

Ingredients

• 4 piecesRipe peaches
• 3 tbspLiquid acacia honey
• 1 tbspFresh lemon juice
• 0,5 bunchFresh mint
• 25 gChopped pistachios

Preparation

1. 1Thoroughly wash the peaches, halve them, and carefully remove the pits.
2. 2Using a very sharp knife or a mandoline slicer, cut the peach flesh into paper-thin slices.
3. 3Arrange the slices in a circular, slightly overlapping pattern on four dessert plates.
4. 4Stir the acacia honey and lemon juice together in a small bowl until smooth.
5. 5Drizzle the honey mixture in fine lines over the arranged peach slices.
6. 6Briefly toast the pistachios in a dry pan until they become fragrant.
7. 7Pluck the mint leaves from the stems and sprinkle them, along with the pistachios, decoratively over the carpaccio.