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Step 1

Prepare the Cheese

Open the cheese and season it with:

a pinch of salt
a drizzle of extra virgin olive oil
black pepper
orange zest
a pinch of chili flakes (optional)

Step 2

Prepare the Peaches

Cut the peaches in half and remove the pit. If the peaches are very firm, you can slice them instead.

Bring a pot of water to a boil.

Add the peaches to the boiling water and leave for 2 minutes.

Remove the peaches and place them in a bowl of ice water to stop the cooking.

Step 3

Make the Caramelized Port Sauce

In a skillet, combine:

100ml port wine
1 tablespoon of honey
juice of orange (0.5)
a splash of lemon juice
sprig of rosemary (optional)

Cook over low heat until the alcohol evaporates and the sauce thickens slightly. You should be able to drag a spoon through it, leaving a “path,” but still slightly runny.

Step 4

Caramelize the Peaches

Add the peaches to the skillet and let them caramelize gently for 5 minutes over low heat.

Using a spoon, baste the peaches with the sauce while they cook.

Remove the peaches from the skillet and place them on individual serving plates.

Step 5

Step 5: Toast the Almonds

In a large pan put the almonds (no grease needed) making sure they’re not on top of each other.

Add a zest of lemon.

Let the almonds slightly toast. Be careful, this is a very fast process, and they can burn easily.

Step 6

Assemble the Dish

Place a spoonful of the seasoned cheese on each plate, before ading

Arrange the peaches and divide the ham between them.

Sprinkle with lightly toasted almonds.

Drizzle with the remaining caramelized sauce from the skillet.

VOY|May 2026

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Contents

May 2026

Edition 01

VOY

In the Pursuit of being Present

ART IN VOYAGE

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