Sainte Maure de Touraine with Red Pepper Jam

Directions

1. Cut the peppers into 2 lengthwise and remove seeds.
2. Preheat oven to 240C.
3. Bake the peppers on a baking sheet lined with parchment paper, skin side up for 20 to 25 minutes.
4. Put them in a closed plastic bag and let aside about 10 minutes. (This makes the skin easier to remove.)
5. Remove the skin and cut it into slices.
6. Take the lemon zest and press it. In a skillet, add the peppers, zest, juice, brown sugar and saffron.
7. Stir all the ingredients and let stand for 30 minutes until the sugar melts.
8. Bring to a boil, pepper and simmer for an hour over low heat.
9. In the same way you would for a jam, do not forget to scald your jar before pouring in your jam, seal it hermetically, turn it over and let it cool.
10. Cut cheese slices and place a teaspoon of jam on the Sainte-Moorish.