Wolfgang Puck BFPR0007 manual Zesty Lemon Bars, Fresh Peach Melba with Raspberry Sauce

HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 83

Zesty Lemon Bars

Makes 2 dozen

For the Lemon Shortbread Crust see recipe under

Dough & Crust section.

INGREDIENTS

4 eggs

1 cup granulated sugar 1/4 cup all-purpose flour Pinch of salt

3/4 cup fresh lemon juice 1 cup milk

1 tablespoon finely grated lemon zest Confectioners' sugar for decorating Pre-baked lemon shortbread crust

METHOD

1In the bowl of your food processor fitted with the Processing Blade process the eggs until smooth. Combine the sugar, flour, and salt in a separate bowl and hand stir until well blended. Add this mixture into the eggs and pulse until well blended. Stir in the lemon juice, milk, and lemon zest.

2Pour the topping over the pre-baked crust. Return the pan to the oven and continue to bake until custard is set, jiggling only slightly when the pan is moved, about 30 minutes. Remove the pan from the oven and leave it at room temperature until completely cooled. Cover the pan with plastic wrap and chill in the refrigerator for at least 2 hours.

3Before serving, use a sharp knife to cut into rectangular bars. With a small spatula, starting at one edge, carefully begin to pry the bars up and out from the baking pan; they'll become easier to remove as you have more room to insert the spatula. Arrange the bars on a platter.

Just before serving, dust with confectioners' sugar.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)

Fresh Peach Melba with

Raspberry Sauce

Makes 6 servings

INGREDIENTS

For the poached peaches	For serving
3 large ripe, firm, freestone peaches	1 cup sliced almonds
2 cups water	1 1/2 pints good-quality
2 cups sugar	vanilla ice cream
1/4 cup lemon juice	1 cup heavy cream,
Grated zest of 1 lemon	whipped to soft peaks
For the fresh raspberry sauce
1 pound raspberries
1/2 cup sugar
2 tablespoons lemon juice

METHOD

1Bring a saucepan of water to a boil and boil peaches for about 20 seconds. Transfer to a bowl of ice water to cool. Drain and peel away skin.

2In another saucepan, make a simple syrup. Stir together the 2 cups water, the sugar, and the lemon juice and zest. Over medium-high heat, bring the mixture to a boil, then reduce the heat to low. Add the peach halves to this syrup and continue simmering until tender, 5 to 7 minutes. Remove from the heat and let the peaches cool in the syrup. Transfer the fruit and syrup to a nonreactive bowl, cover with plastic wrap, and refrigerate until serving time.

3Make the fresh raspberry sauce: Put the berries, sugar, and lemon juice in your food processor fitted with the Processing Blade and process until puréed. Place a fine-mesh strainer over a nonreactive bowl and, with a rubber spatula, pass the puree through the strainer to remove the seeds. Cover with plastic wrap and refrigerate.

4Before serving, toast the sliced almonds in a small, dry skillet over low heat, stirring almost continuously, until they turn light golden, about 3 minutes. Transfer immediately to a bowl to cool.

5To serve, scoop the ice cream into six attractive, chilled serving bowls. Remove the peach halves from their syrup and place them cut side down on top of the ice cream. Drizzle each serving gener- ously with the raspberry sauce, garnish with whipped cream and toasted almonds, and serve immediately.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)

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