Peach Napoleon with Cardamom and Goat Cheese

Ingredients:

• 18 dried peaches (about 400 g)
• 110 g fresh goat cheese, mashed
• 55 g butter
• 2 green cardamom pods
• 1/2 cinnamon stick
• 1/4 cup heavy cream
• 1 tbsp honey, plus a little extra for sprinkling
• 1/4 teaspoon finely grated orange zest, plus more for garnish
• 2 tablespoons chopped pistachios
• Coarse sea salt (optional)

Preparation:

1. In a small saucepan, heat 2.5 cups of water with the butter, cardamom, and cinnamon over medium heat; bring to a boil. Add the dried peaches, reduce the heat, and simmer until the peaches are tender (they should still hold their shape), about 25-30 minutes.
2. Let cool without removing from the broth for 15 minutes, then remove the fruit, dry and cool to room temperature (peaches can be left in the broth for two hours and removed immediately before further preparation of the dessert).
3. In a small bowl, combine goat cheese with cream, honey and orange zest.
4. When making cakesPat the peaches dry with paper towels and place them on a large serving platter. Spread a small amount of cream cheese frosting on each peach, sprinkle with pistachios, and top with another peach. Repeat for the third layer. Drizzle the finished cakes with honey, sprinkle with pistachios, orange zest, and, if desired, sea salt.