Peach Palm Cream with Brazil Nut Oil

Ingredients:

300 g diced peach palm

4 tbsp Brazil Nut Oil

½ white onion, diced

200 ml homemade chicken broth

200 ml heavy cream

Preparation:

1. Sauté the onion in the Brazil Nut Oil in a saucepan.
2. Once the onion has softened, add the peach palm and sauté over low heat for about 1 minute.
3. Add the chicken broth and cook for 7 minutes.
4. Reduce the heat and stir in the heavy cream.
5. Blend the mixture until smooth, strain, and return it to the saucepan to heat through.

Recipe developed by Alê Luglio and team.