8/04/2008
Poached Peaches with Blackberry Sauce and Zabaione Cream
Poached peaches:
1 1/2 cups sugar
3 cups water
3 peaches
Blackberry Sauce:
1 pint blackberries
1 T sugar
1 t lemon juice
Zabaione Cream:
6 egg yolks
1/2 cup sugar
2/3 cup orange-flavored liqueur
1 cup heavy cream
2 T sugar
3 T orange-flavored liqueur
>how to make<
*Combine sugar and water and bring to boil, stirring to dissolve sugar. Simmer 5 minutes.
*Raise heat slightly, add peaches and simmer 10 minutes, or until tender.
*Remove with slotted spoon and cool. Cool syrup.
*Peel cooled peaches, halve and remove pits. (Peaches can be kept, in the syrup, in the refrigerator until ready to serve. Drain peaches before proceeding.)
*Combine blackberries and sugar and let stand 10 minutes to dissolve sugar and release berry juices.
*Puree in blender, food mill or processor.
*Strain, if desired, to remove seeds.
*Stir in lemon juice.
*Bring water to boil in bottom of double boiler, making certain top part does not touch water.
*Whip egg yolks with the 1/2 cup sugar until sugar is entirely dissolved and the mixture becomes fluffy and light-colored.
*Slowly stir in 2/3 cup liqueur.
*Transfer mixture to top of mixture thickens enough to hold its shape in a spoon, about 5 minutes.
*Do not allow mixture to boil.
*Remove from heat and whisk 2~3 minutes to cool.
*Lay round of lightly buttered waxed paper on mixture and refrigerate 1 hour.
*Whip cream with 2 T sugar.
*Stir in 3 T liqueur.
*Combine with chilled zabaione.
*Divide blackberry sauce among dessert plates.
*Place peach half, cut side down, in center of each plate.
*Spoon zabaione cream on and around peaches.
*Garnish with whole blackberries.
Serves 6
Poached peaches:
1 1/2 cups sugar
3 cups water
3 peaches
Blackberry Sauce:
1 pint blackberries
1 T sugar
1 t lemon juice
Zabaione Cream:
6 egg yolks
1/2 cup sugar
2/3 cup orange-flavored liqueur
1 cup heavy cream
2 T sugar
3 T orange-flavored liqueur
>how to make<
*Combine sugar and water and bring to boil, stirring to dissolve sugar. Simmer 5 minutes.
*Raise heat slightly, add peaches and simmer 10 minutes, or until tender.
*Remove with slotted spoon and cool. Cool syrup.
*Peel cooled peaches, halve and remove pits. (Peaches can be kept, in the syrup, in the refrigerator until ready to serve. Drain peaches before proceeding.)
*Combine blackberries and sugar and let stand 10 minutes to dissolve sugar and release berry juices.
*Puree in blender, food mill or processor.
*Strain, if desired, to remove seeds.
*Stir in lemon juice.
*Bring water to boil in bottom of double boiler, making certain top part does not touch water.
*Whip egg yolks with the 1/2 cup sugar until sugar is entirely dissolved and the mixture becomes fluffy and light-colored.
*Slowly stir in 2/3 cup liqueur.
*Transfer mixture to top of mixture thickens enough to hold its shape in a spoon, about 5 minutes.
*Do not allow mixture to boil.
*Remove from heat and whisk 2~3 minutes to cool.
*Lay round of lightly buttered waxed paper on mixture and refrigerate 1 hour.
*Whip cream with 2 T sugar.
*Stir in 3 T liqueur.
*Combine with chilled zabaione.
*Divide blackberry sauce among dessert plates.
*Place peach half, cut side down, in center of each plate.
*Spoon zabaione cream on and around peaches.
*Garnish with whole blackberries.
Serves 6
Labels: blackberry, Cointreau, Grand Marnier, peach, zabaione cream
