Peach-Raspberry Dolma With White Chocolate And Candied Nuts

• For the white chocolate cream:
• 4 ounces white chocolate, finely chopped
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• For the dolma:
• 1/2 cup sugar
• 1/4 cup water
• 1/2 cup raw pistachios
• 1/2 cup raw marcona almonds
• 4 large, ripe peaches
• 1 cup raspberries
• 2 ounces white chocolate, shaved

1. Melt the white chocolate in a pot over medium heat. Let cool a little bit.
2. Add vanilla to the heavy cream and beat it with a hand-held mixer until it forms soft peaks. Add in a little bit of the cream into the melted chocolate. Mix well so no lumps form.
3. Slowly add the chocolate mixture into the cream and beat on low speed until soft peaks form.
4. Combine water and sugar in a pot over medium heat until the sugar is dissolved. Bring to a boil and add the pistachios and almonds. Cook and stir the mixture until enough water has evaporated to leave a candy-like coating on the nuts. Pour onto wax paper, separate with a fork, and set aside.
5. Cut the peaches in half and remove the pits. Stuff them with raspberries and top them with the white chocolate cream.
6. Plate the peaches; sprinkle the candied nuts, extra rasberries, and shaved white chocolate on top and around.

white chocolate cream, white chocolate, heavy cream, vanilla, sugar, water, pistachios, marcona almonds, peaches, raspberries, white chocolate

Taken from food52.com/recipes/37541-peach-raspberry-dolma-with-white-chocolate-and-candied-nuts (may not work)