For Weekend in a French Kitchen (Cafe Boulud) this week, our recipe is the mysteriously named Trao-Mad with Peach Compote. This actually ends up being beautiful, melt in the mouth, buttery biscuits served with a saffron-spiced peach compote.
These biscuits disappeared like hot cakes at work. They are so short that you are better off spooning the compote on them rather than dipping the biscuits into the compote, as the biscuits are quite delicate and tend to break if you dip them. I thought that there might not be enough compote, but my colleagues tended to just eat the biscuits sans compote because there was a lovely big spoonful of it leftover that had my name on it.
I used canned peaches for the compote without any problem. I just skipped the initial roasting step.
To see what the other participants thought of this dish, visit the LYL section of the WIAFK website.
What a great sounding dish - and completely new to me. I suspect I'd eat the biscuits and compote separately too!
ReplyDeleteI thought they were delicious together. We had a couple of tries at the compote, but both attempts were delicious!
ReplyDeleteMy husband took these to work to share also and told me they disappeared quickly! It's so fun to share something so delicious. I agree, the compote worked best when spooned on. I loved that compote....I can also tell you it is wonderful on waffles!
ReplyDeleteThis Boulud recipe was much more fun than the last one, right?!
I love the sound of these biscuits! I'll definitely make them when I get home :D
ReplyDeleteLooks delightful!
ReplyDeleteGreat photo. I loved the cookies both with and without the compote.
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