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Peach
Creme Brulee with Blackberry-Sage Compote
Mark
W. Herndon, Executive Chef, The Executive Mansion - Richmond,
VA
Adapted by StarChefs
Yield:
Makes 10 6-ounce servings
Peach Creme Brulee
- 1
pound locally-grown peaches, peeled, pitted and coarsely
chopped
- 2
ounces Peach Schnapps
- 8
ounces milk
- 24
ounces heavy cream
- 1
vanilla bean, slit lengthwise
- ½
ounce gingerroot, peeled and grated
- 6
ounces granulated sugar 9 egg yolks Sugar for top
- 9
egg yolks
- Sugar
for top
In
a saucepan, combine the peaches and Schnapps and cook over
medium heat until tender. When done, set aside and allow
to cool slightly. Place the mixture in a blender and puree.
Return mixture to the saucepan and add the milk, heavy cream,
vanilla bean, gingerroot, and half of the sugar. Bring to
a boil. Whisk together the remaining sugar and egg yolks
in a stainless steel bowl. Slowly whisk the heated milk
mixture into the eggs, then strain through a fine sieve.
Pour into ramekins and place them in a water bath. Bake
in a 325ºF. oven until set, approximately 45 minutes.
Allow them to cool in the water bath. Remove and refrigerate
overnight. When ready to serve, sprinkle the top of the
custard with a thin layer of granulated sugar and caramelize
with a blowtorch.
Blackberry-Sage
Compote
- 4
ounces Blackberry Schnapps
- 1/2
ounce balsamic vinegar
- 4
ounces granulated sugar
- 2
pints blackberries
- 1
Tablespoon sage, freshly chopped
In
a saucepan, combine the Schnapps, balsamic vinegar, and
sugar and cook over medium heat until reduced by half. Add
the fresh blackberries and continue cooking until they begin
to soften. Remove from heat and stir in the sage. Refrigerate
until chilled. Top creme brulee with the compote.
Wine
Suggestion: Stone Mountain 2000 Bacon Hollow Reveneurs
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