Wolfgang Puck WPMFP15 manual Fresh Peach Melba with Raspberry Sauce, Cream Cheese Frosting

FG_FoodProc Manual2 7/7/06 3:54 PM Page 87

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 S-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)

Cream Cheese Frosting

Makes 2 cups

INGREDIENTS

1 8 oz package cream cheese 1/3 cup unsalted butter

2 teaspoons heavy cream

1 teaspoon vanilla

4 cups powdered sugar

METHOD

1Place all the ingredients into the bowl of the food processor fitted with the S-Blade. Process to a smooth consistency

2Store unused frosting in a covered container.

Note: This frosting will frost a 13 x 9 inch cake or fill and frost a 9-inch two-layer cake.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

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