Apple and Peach Carpaccio

Drain the peaches, reserving the juice. Heat 4 tbsp of the juice and 1 tbsp of the juice of one lemon. Melt honey in it. Chop pistachios and walnuts. Rinse mint and cut into strips, except for a little for decoration. Cut the peaches into very fine slices.

Stir the remaining juice of one lemon and just under a quarter of a liter of cold water. Rinse apples, cut into quarters and core. To prevent apples from turning brown, slice or shave apples directly into lemon water. Drain well in a sieve.

Arrange apple and peach slices on 4 plates. Sprinkle with pistachios, walnuts and mint. Spread honey sauce evenly over top. Decorate with remaining mint leaves.

Extra Info Originally, Italian “carpaccio” was paper-thin slices of filet drizzled with lemon and olive oil. In the meantime, other dishes with very thinly sliced ingredients are also called carpaccio.

Preparation time: half an hour

200 840 2 6 32

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