SERVES 4 VANILLA-ROASTED PEACHES with Rasp­berry Sauce and Vanilla Ice Cream

By Uwe (Chris) Velden of The Fly­ing Apron.

Taste & Travel - - Destinations -


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.

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