Emeril's Peach Melba (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
4 fresh peaches |
2 cups dessert wine or white wine |
2 cups water |
1 cup granulated sugar |
1/2 vanilla bean, split in 1/2 and seeds scraped |
2 cups fresh raspberries, picked over |
1 tablespoon confectioners' sugar |
2 tablespoons lemon juice |
vanilla bean ice cream, recipe follows, or good quality store bought vanilla, for serving |
whole fresh raspberries, for garnish |
mint sprigs, for garnish |
3 cups heavy cream |
2 cups milk |
1 vanilla bean, split lengthwise |
12 large egg yolks |
1 cup sugar |
Directions:
1. Score the bottom of each peach with a paring knife, making an X on the bottom of each. Combine the wine, water, sugar, and vanilla bean seeds and pod in a saucepan. Add the peaches and bring to a boil over medium-high heat. Reduce the heat to a gentle simmer and cook for 5 to 10 minutes. Remove the peaches from the syrup and cool slightly.
2. Return the peach cooking liquid to high heat and bring to a boil. Reduce the mixture by half, about 15 minutes. Remove from the heat and set aside.
3. Peel the peaches and halve each peach, removing the seed. Pour 1/2 cup of the reserved liquid over the peaches and refrigerate until well chilled.
4. Combine the raspberries, 1/2 cup of the syrup, confectioners' sugar and lemon juice in a food processor and process until well pureed. Strain the raspberry mixture through a fine mesh sieve. Refrigerate until ready to serve.
5. To serve, place 1 scoop of vanilla ice cream in each bowl. Top each serving with 1 peach half and drizzle the raspberry coulis over the peach. Garnish with fresh mint sprigs and serve immediately.
6. Vanilla Bean Ice Cream:
7. Combine the cream and 1 cup of the milk in a large heavy saucepan. Scrape the seeds into the cream mixture and add the bean pod. Bring to a gentle boil over medium heat.
8. Whisk the yolks and sugar in a medium bowl. In a slow and steady stream, whisk 1 cup of the hot cream mixture into the egg mixture. Gradually whisk the egg mixture back into the saucepan. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Strain through a fine-mesh sieve into a heatproof medium bowl.
9. Stir in the remaining 1 cup milk into the ice cream base and cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.
10. Pour the chilled custard into an ice cream machine. Churn according to the manufacturer's instructions. Pack into an airtight container and freeze until ready to serve.
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