Meet the Exhibitors @ Gulfood 2017
26/02/2017 -


SSH-1, Hall 2, Za’abeel New Halls, Za’abeel Plaza

Greek Peaches with Rhodes Muscat and Myzithra Cheese


200 gr. (1/2 lb.) lightly salted, fresh soft myzithra,
anthotyro or other soft whey cheese

1 tsp. sugar

2-3 Tbsp. mixed chopped mint and lemon verbena

Pinch of nutmeg

2 large peaches, peeled and sliced

2 Tbsp. butter

4 peppercorns

2 cinnamon sticks

1 cup sweet Rhodes muscat

2 tsp. Greek honey


Mash the cheese together with the sugar, herbs, and nutmeg.
Place on a double sheet of plastic wrap and shape into a small log
or cylinder. Twist closed and refrigerate for two hours to firm.

Sauté the peach slices in the butter. Add the pepper and cinnamon sticks. Stir gently. Add the wine and honey. Simmer until the pan juices are thick and syrupy.

To serve: Cut the cheese into rounds, plate, and top with the syrup-poached peaches.

For 4 servings