If peach is the fruit of summer, chocolate is the prince of winter. Chocolate peach is a trait d’union between two distant seasons, perfect to be enjoyed on a summer evening.
Syrup the peaches: wash and blanch the peaches in boiling water for 2 minutes and put them to drain in a colander under a jet of cold water. Deprive them of the peel and stones. Melt the sugar with the water until it boils in a saucepan over medium heat and cook for about 10 minutes. Add the peaches and simmer for 7-8 minutes turning them in the syrup. If the syrup is not thick enough, cook until it is sufficiently narrow, then pour it over the peaches.
For the covering: melt the chocolate in a bain-marie, add the cream, butter, sugar and chopped hazelnuts, mix the mixture by stirring with a wooden spoon.
Pour boiling over the peach halves in syrup that you have composed in a serving dish. Finish the decoration with chopped pistachios.