Peach Tres Leches
- 5 eggs @ room temp.
- 1 cup sugar
- 1/4 cup water
- 1 cup soft flour
- 1 tsp. baking powder
- a pinch of salt
Add water all at once, continue beating until mixture is fluffy
and pale yellow. Meanwhile sift all other ingredients together and
set aside. When the eggs are ready, pour all of the flour mixture
into the eggs at once and blend thoroughtly and quickly (or else
eggs will drop the volume). pour into a lightly greased 13x9 pan
and tap firmly once or twice on the counter to remove the air bubbles.
Place in a 400 degree preheated oven immediatley for 10 minutes,
or until a toothpick comes out clean. Remove the cake and cool,
poke holes into the cake with toothpick and pour the milk mixture
on top then refrigerate.
FOR MILKS:
- 1 can condensed milk
- 1 can evaporated milk
- 1 1/2 cups heavy cream
- 1/2 cup peach schnapps or
other peach flavored liquor
(more or less may be
added as desired)
Blend the ingredients with a wire whip
and pour over the cake. Any left over
makes a great shake with some
ice cream and fresh peaches!
PEACH TRES LECHES IDEAS
FOR POACHED PEACH GARNISH:
- 6 peaches, peeled and cut in half
- 1 qt. water
- 2 cups sugar
- 1 star anise
- 2 whole cloves
- 1 vanilla bean
- 1 cinnamon stick
Place all the ingredients in a large pot and stir to dissolve the sugar,
bring to a boil, reduce and simmer until peaches are slightly soft
about 10 minutes depending on the ripeness of the peaches.
Remove from the poaching liquid and cool. Slice and decorate plate as shown.
FOR WHIPPED CREAM:
- 1 cup heavy whipping cream
- 1/4 cup sugar
- 1/4 tsp. vanilla
In a well chilled bowl with chilled beaters, beat the crream
with the vanilla and sugar until firm. Place a blob on top
of a piece of cake and garnish. Sugar can be
omitted depending on taste.
FOR MERINGUE:
Beat egg whites with 1/3 cup sugar and vanilla until stiff.
(it helps to have warmed the bowl and beaters with
warm water first then dry before use. This will ensure a
high whip) By hand working quickly, blend in the powdered
sugar thoroughly. Take a plastic sandwich or pastry tube
and pipe out strips of meringue onto a sheet pan.
Place in a 250 degree oven for about 1 hour or until dry.
This can be done a day in advance and stored
in an airtight container.
Douglas Rodriguez's:
[ Home Page ][ Biography][ Cookbook][ Interview ][ Recipes ][ Restaurant ]
Main Menu | Recipe Search | Newsgroups | Rumbles & Murmurs | Culinary Careers
QuickMeals | Secret Ingredients |
Help Wanteds | Archives | Feedback
Copyright © 1996 StarChefs. All rights reserved.