Saturday, September 22, 2007
Roasted Peaches with Pistachio Creme Anglaise
The second thing I made with the case of peaches was roasted peaches for company.
This is sooooooo good! If you haven't had roasted peach, it's worth a try. I used ripe, sweet peaches that is in the end of it's season, and the combination of the hint of rum, pistachios, organic almond extract, and the peach is heavenly! This recipe is from William Sonoma.
For the pistachio creme anglaise:
1/2 cup unsalted, raw pistachios (I used a little more)
6 egg yolks
1 Tbs cornstarch (used tapioca starch)
1/2 cup sugar
2 cups milk (used whole milk)
1/4 tsp organic almond extract
Tiny pinch of salt
For the peaches:
6 firm yet ripe peaches, about 2 lb. total
3 to 4 Tbs dark rum
2 to 3 Tbs sugar
Fresh mint sprigs for garnish To make the creme anglaise, in a food processor, process the pistachios to a fine powder.
Whisk together the egg yolks, cornstarch and sugar in saucepan, then gradually whisk in the milk and the pistachios until thoroughly blended. Place over medium heat and cook, stirring constantly with whisk, til the mixture is thick enough to coat the back of a spoon and leaves a clear trail when a finger is drawn through it, 7 to 10 minutes; do not let it boil. Place in a larger bowl partially filled with ice water and let cool, stirring occasionally, for about 5 minutes. Stir in the almond extract and salt. Cover and refrigerate until ready to serve.
Preheat an oven to 400F.
To prepare the peaches, using a small, sharp knife, score a line around the equator of each peach. Have ready a large bowl three-fourths full of ice water. Bring a large saucepan three-fourths full of water to a boil over high heat. Submerge as many peaches as will fit in the pan without crowding them. Cover and boil until the skins start to split, about 1-3 minutes. Using a slotted spoon, transfer the peaches to the ice water. Using your fingertips or the knife, carefully peel the peaches. Repeat with any remaining peaches.
Place the peaches in a baking dish (I used 2 glass pie pans) just large enough to accommodate them without touching, drizzle evenly with the rum and sprinkle evenly with the sugar. Add water to a depth of about 1/4 inch. Bake until the sugar caramelizes and the peaches are just tender when pierced with the tip of a knife, 25 to 30 minutes; they should keep their shape. Remove and let cool to room temperature.
Place the peaches on individual plates and drizzle with some of the juices from the baking dish. Drizzle the pistachio crème anglaise in a pool surrounding each peach. Garnish with mint sprigs and serve. Serves 6.
Adapted from Williams-Sonoma Foods of the World Series,Paris,by Marlena Spieler
Note: Made an elegant finish to a wonderful dinner party. Will definitely do this recipe again.