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Steam Whistle Poached Peach with a Goat Cheese and Vanilla Cream

This recipe was submitted by Melanie Levac, a student a the Kingston Campus of Liaison College.


Yields 8 portions.

Steam Whistle Poached Peach:
Peel and pit the peaches. In a pot, bring the beer and sugar to a simmer and turn the heat down to low. Place the peaches in poaching liquid. Poach for about 10-16 mins or until peaches are done. Remove the peaches and let cool. Reduce the poaching liquid until you get about 1/2 cup (125 ml) of liquid left (this will be very syrupy).

Scrape the vanilla beans from their pods and place in the yogurt. Add the crumbled goat cheese and honey. Place 1/2 a peach on the centre of the place and add some goat cheese yogurt to the centre of the peach. Sprinkle Almond Praline and drizzle the Steam Whistle reduction around the peach. Finally, garnish with mint and gruyere crisp.

Gruyere Crisp:
Preheat the oven to 350F (180 C). Grate the cheese and sprinkle on a parchment lined baking sheet. Bake this in the oven until the cheese bubbles and changes to a golden colour. Remove from the oven and let it cool for 2 minutes. Remove the cheese crisp before it sticks on the parchment and cool on a rack. Break the gruyere crisp to whatever size you'd like.

Almonds Praline:
Prepare a parchment lined baking sheet. In a saucepan, put in sugar and water and bring to a simmer. Gently simmer without stirring until the sugar changes to a light amber colour, then take off the heat and mix in the almonds. Pour the mixture on the parchment lined baking sheet, while working fast, because the sugar can burn easily. Let it cool completely, and then put the praline in a bag and lightly crush with a rolling pin.


Steam Whistle Poached Peach:

  • 3 Bottles (1023 ml) Steam Whistle Pilsner
  • 1 cup sugar
  • 1 cup Plain yogurt
  • 1 vanilla bean
  • 1 tbsp (15 ml) Honey
  • 14 cup Goat cheese
  • *Gruyere crisp
  • * Almond Praline
  • Mint for garnish

Gruyere Crisp:

  • 1/4 cup gruyere

Almonds Praline:

  • 1/2 blanches sliced almonds
  • 2 cups (500 ml) sugar
  • 1/4 cup (60 ml) water