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84
Fresh Peach Melba with
Raspberry Sauce
Makes 6 servings
INGREDIENTS
For the poached peaches
3 large ripe, firm, freestone peaches
2 cups water
2 cups sugar
1/4 cup lemon juice
Grated zest of 1 lemon
For the fresh raspberry sauce
1 pound raspberries
1/2 cup sugar
2 tablespoons lemon juice
METHOD
1 Bring a saucepan of water to a boil and boil peaches for about 20
seconds. Transfer to a bowl of ice water to cool. Drain and peel away
skin.
2 In another saucepan, make a simple syrup. Stir together the 2 cups
water, the sugar, and the lemon juice and zest. Over medium-high
heat, bring the mixture to a boil, then reduce the heat to low. Add
the peach halves to this syrup and continue simmering until tender, 5
to 7 minutes. Remove from the heat and let the peaches cool in the
syrup. Transfer the fruit and syrup to a nonreactive bowl, cover with
plastic wrap, and refrigerate until serving time.
3 Make the fresh raspberry sauce: Put the berries, sugar, and lemon
juice in your food processor fitted with the Processing Blade and
process until puréed. Place a fine-mesh strainer over a nonreactive
bowl and, with a rubber spatula, pass the puree through the strainer
to remove the seeds. Cover with plastic wrap and refrigerate.
4 Before serving, toast the sliced almonds in a small, dry skillet over
low heat, stirring almost continuously, until they turn light golden,
about 3 minutes. Transfer immediately to a bowl to cool.
5 To serve, scoop the ice cream into six attractive, chilled serving
bowls. Remove the peach halves from their syrup and place them
cut side down on top of the ice cream. Drizzle each serving gener-
ously with the raspberry sauce, garnish with whipped cream and
toasted almonds, and serve immediately.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
For serving
1 cup sliced almonds
1 1/2 pints good-quality
vanilla ice cream
1 cup heavy cream,
whipped to soft peaks
83
Zesty Lemon Bars
Makes 2 dozen
For the Lemon Shortbread Crust see recipe under
Dough & Crust section.
INGREDIENTS
4 eggs
1 cup granulated sugar
1/4 cup all-purpose flour
Pinch of salt
3/4 cup fresh lemon juice
1 cup milk
1 tablespoon finely grated lemon zest
Confectioners' sugar for decorating
Pre-baked lemon shortbread crust
METHOD
1 In the bowl of your food processor fitted with the Processing
Blade process the eggs until smooth. Combine the sugar, flour,
and salt in a separate bowl and hand stir until well blended. Add this
mixture into the eggs and pulse until well blended. Stir in the lemon
juice, milk, and lemon zest.
2 Pour the topping over the pre-baked crust. Return the pan to the
oven and continue to bake until custard is set, jiggling only slightly
when the pan is moved, about 30 minutes. Remove the pan from the
oven and leave it at room temperature until completely cooled.
Cover the pan with plastic wrap and chill in the refrigerator for at
least 2 hours.
3 Before serving, use a sharp knife to cut into rectangular bars. With a
small spatula, starting at one edge, carefully begin to pry the bars up
and out from the baking pan; they'll become easier to remove as you
have more room to insert the spatula. Arrange the bars on a platter.
Just before serving, dust with confectioners' sugar.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
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