Sainte Maure de Touraine with Red Pepper Jam

On dine chez NanouReviews(1)
Rose T.: "The red pepper jam in this recipe was the cream o…" Read More

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 peppers
  • 500 grams brown sugar
  • 4 pinches saffron threads
  • 1 lemon


  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.
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Yummly User
Rose T. 1 Jul 2015
The red pepper jam in this recipe was the cream of the crop for me. It added a sweet and spicy kick to the whole thing. I wouldn't change a thing about this recipe and can see myself making this all the time.