Sainte Maure de Touraine with Red Pepper Jam

On dine chez Nanou
Sainte Maure de Touraine with Red Pepper Jam


This zesty, fresh, French inspired dish is a picnic must-have. Delicate, colorful, flavor-packed jam atop a thick slab of flavorful cream all neatly stacked on a small crispy biscuit. The fresh flavors of vibrant lemon, supple red peppers, and earthy saffron blend together to create an aromatic and colorful starter. Add a small amount of brown sugar helps soften the acidity of the other elements. 4 ingredients are all it takes to create this appetizer masterpiece


1 kilogram red pepper
500 grams brown sugar
4 pinches saffron threads
1 lemon


1Cut the peppers into 2 lengthwise and remove seeds.
2Preheat oven to 240C.
3Bake the peppers on a baking sheet lined with parchment paper, skin side up for 20 to 25 minutes.
4Put them in a closed plastic bag and let aside about 10 minutes. (This makes the skin easier to remove.)
5Remove the skin and cut it into slices.
6Take the lemon zest and press it. In a skillet, add the peppers, zest, juice, brown sugar and saffron.
7Stir all the ingredients and let stand for 30 minutes until the sugar melts.
8Bring to a boil, pepper and simmer for an hour over low heat.
9In 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.
10Cut cheese slices and place a teaspoon of jam on the Sainte-Moorish.
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