“It’s easy to make,” says Executive Chef Jacques Qualin, who first worked for Vongerichten in New York in the late 1990s and relocated to Phoenix four years ago to head up the swanky steakhouse on the top floor of The Phoenician. “It’s sugar, egg whites, flour, almond flour, and browned butter – for flavor.”
Crunchy on the outside and moist on the inside, the pastry offers a vertical departure from the traditional “gold brick” financier shape, showcasing a glistening, roasted peach half and sliced almonds. Finished with skillfully-diced peaches, marinated in sugar and tossed with slivers of cinnamon-tasting shiso leaf, cumin and mint, this delicious seasonal dessert is served with an oval scoop of tongue-tingling ginger ice cream. Satisfaction-wise, it’s money in the bank.
J & G Steakhouse
6000 E. Camelback Rd.
(The Phoenician), Scottsdale
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