
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 |
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 |
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1 pound raspberries |
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1/2 cup sugar |
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2 tablespoons lemon juice |
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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
3Make the fresh raspberry sauce: Put the berries, sugar, and lemon juice in your food processor fitted with the
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
2Store unused frosting in a covered container.
Note: This frosting will frost a 13 x 9 inch cake or fill and frost a
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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