Melocoton Yogurt

• 1/2 a peach
• 1 sprig thyme
• 1 tsp sherry vinager
• 1 tsp sugar
• 1 tbsp yogurt ice cream
• 2 tbsp almond streussel
• 1 tbsp dulce de leche
• 1 tbsp crema catalana

• Cut apeach in two, leaving the skin on.

• Place the peaches in a hotel pan and drizzle with a tsp of sherry vinegar.

• Add a tsp of sugar and a spring of thyme on top of each peach.

• Wrap the hotel pan with plastic film.

• Cook at 187F for 45 minutes

• Let Cool

Service
• Heat the half peach in the microwave for 1 minute

• In a bowl, put 1 tbsp of crema catalana

• Cut peach in 1/4 inch slices and place on top of the crema

• Add 2 tbsp of almond streussel

• Add 1 large quennele of yogurt ice cream

• Drizzle with dulce de leche

• Garnish with a spring of thyme

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