Boozy Peach Melba
Ingredients
- 1 Quart vanilla Bean Ice Cream (preferably homemade or higher quality)
- For Sauce:
- 1 Pint Fresh Raspberries, plus extra for garnish
- 1/2 Cup Chambord or other cassis liqueur
- 1/2 Cup Sugar
- 1/4 Cup Water
- For Peaches:
- 4 Medium Fresh Peaches
- 1/2 Cup Sugar
- 2 Cups Sweet white wine like Reisling or Moscato
- 1 Cup Water
- 1 3 inch Cinnamon Stick
Instructions
- Place chambord, sugar and water in a pot. Bring to a boil, cook until the liquid is reduced by 1/2 and becomes viscous, like a syrup. Puree the raspberries with this syrup. Strain out the seeds and refrigerate until needed.
- In another pot, Boil the sugar, wine, cinnamon, and water. Taper off to a simmer. mix well to dissolve the sugar. Allow to simmer a couple minutes until the cinnamon is fragrant and the liquid thickens a bit. Cut the peaches in 1/2, and remove pits. Dip the peaches into the simmering liquid for about 1/2 minute (longer if the peaches aren't very ripe). You want them to soften slightly, but not enough that the skins come off. They should still have a good firm bite to them. Remove from the liquid. Lay out flat, and place in freezer to cool fully.
- To serve: Scoop Vanilla ice cream into a glass. Top with 2 halves of poached pear. You may cut the pears down if you prefer. Drizzle with the sauce and garnish with berries. You can also top with almonds. We prefer candied almonds. Another nice touch is a tuille cookie or small pieces of sponge or pound cake. For an alternative, more modern presentation, try painting a plate with the syrup. Scoop the ice cream into quennel or oval shapes. Intersperse the pieces of fruit with the smaller scoops of ice cream. garnish with sugar threads or tuilles. In short: play with your food.