SERVES 4 VANILLA-ROASTED PEACHES with Raspberry Sauce and Vanilla Ice Cream
By Uwe (Chris) Velden of The Flying Apron.
THE RASPBERRY SAUCE
Raspberries 1 cup, fresh or frozen
Sugar 1/2 cup 1 MEASURE the raspberries into a pot with the sugar and bring to a boil. Simmer, covered, for two minutes. Stir well and set aside.
Ripe Peaches 2 large
Vanilla Bean 1/2
Sugar ¼ cup plus 1 Tbs
Riesling 1/2 cup
Vanilla Ice Cream high quality, for serving
Fresh Mint and Edible Flowers for serving
1 PREHEAT oven to 400°F.
2 CUT the peaches in half and remove the stone. Place cut side up in a small roasting pan and sprinkle with ¼ cup sugar. Cut the vanilla bean in four pieces and split each piece lengthwise. Place atop each peach half. Add the Riesling, cover pan with aluminum foil and roast for 15 minutes. The peaches should be barely tender.
3 TAKE off the tin foil and place the peaches onto a plate. Put the roasting liquid into a pot and reduce over medium heat to a syrup.
4 SPOON the raspberry sauce onto a serving plate or individual dessert plates. Place peaches on top and sprinkle with 1 Tbs sugar. Using a blow torch, caramelize the sugar, add a scoop of ice cream and pour the hot syrup over it. Garnish with mint and edible flowers.