Goat Cheese Fritters with Peach Compote and Olive Oil Foam

For the compote: Preheat the oven to 160°C (approximately 320°F).

Blanch the peaches in boiling water, peel, halve, remove pits and slice. Puree 1 peach in a blender. Peel the oranges, cut into segments and collect juice. Put the sugar in a saucepan and allow to caramelize until light golden. Stir in the peach slices, peach puree, orange segments and orange juice. Rinse the sage, shake dry pluck leaves and thinly slice. Stir into the peach  mixture. Cover the pan with aluminum foil and roast in the oven for 15 minutes.

For the fritters: Beat the eggs with sugar until smooth. Rinse the lemon in hot water and finely grate zest. Peel the lemon and cut into segments. Stir the zest into the eggs and season with salt to taste. Beat until the mixture it foamy. In a separate bowl, mix the olive oil with the goat cheese and flour. Finely chop the lemon and stir into the flour mixture. Gently fold the flour mixture into the egg mixture. Chill in the refrigerator for 2 hours. Divide the dough into 12 equal portions and shape into rounds. Coat in breadcrumbs and cook in a pot of hot oil until golden brown.

For the olive oil foam: Heat the lemon juice, cream and olive oil in a pot. Beat with a hand blender until foamy.