An American dessert with French flair
Summer desserts are meant to celebrate the season. Fruit pies, cobblers, buckles and crisps are made for the glorious sweet fruits of summer. These casual yet intensely satisfying fruit desserts depend upon the best seasonal fruits, usually topped with a cake, streusel or both.
A cobbler by definition is a fruit mixture with a biscuit-style dough cooked on top of it. The biscuit dough is easy to put together and is a great alternative for pastry-phobic cooks. Partially cooking the filling prior to adding the cobbler dough helps the dough cook evenly.
I have to admit that I am partial to this French-influenced summer fruit cobbler. I developed this recipe for my husband, who loves the classic "Peche Melba" — a favorite French bistro dessert which is usually served in a glass ice cream dish filled with vanilla ice cream, poached peach halves and drizzled with a ruby red raspberry sauce.
You can personalize this recipe to include your favorite seasonal fruits, such as nectarines, plums, blackberries or boysenberries. Just make sure to add enough sugar to sweeten the fruit you are using. I have added my own twist of toasted almonds to the dough to complement the fruit. This is easy to assemble, with crowd-pleasing results. An extra mark in its favor is that it is easy to transport, making it is an excellent selection for a summer picnic dessert.
PEACH MELBA COBBLER 2 tablespoons sliced almonds
Preheat the oven to 400 degrees. Butter and flour a 9 x 13-inch baking dish.
Prepare the filling: Combine the fruit, sugar, lemon zest and flour in a bowl and mix well to combine. Spoon the mixture into the prepared dish. The fruit should come up to ¼-inch from the top. (Save room for the cobbler dough.) Place the dish on a baking sheet in the oven and bake for 20 minutes, until hot and bubbly.
Preheat the oven to 350 degrees. Place the ½ cup of almonds on a baking sheet and toast for 5 to 7 minutes or until golden brown and fragrant. Let cool. Transfer to a food processor fitted with a steel blade and process until finely ground.
Real French Vanilla Ice Cream Recipe - News
I developed this recipe for my husband, who loves the classic "Peche Melba" — a favorite French bistro dessert which is usually served in a glass ice cream dish filled with vanilla ice cream, poached peach halves and drizzled with a ruby red raspberry
Bake about 10 minutes, or until golden brown. Let cool for 1 minute before removing tuiles with offset spatula. To Assemble: Place 2 scoops of vanilla ice-cream in a bowl, top with 2 poached peach halves, drizzle with raspberry syrup.
Place a scoop of french vanilla ice cream in center; drizzle with caramel and sprinkle roasted pecans on top. Serve immediately. 12 oz. fresh raspberries; set aside 12 raspberries for garnish Roast the tomatillas on a cookie sheet 4" below a hot
10 Uncover and bake until custard is set and top is lightly browned and a wooden toothpick inserted into center comes out clean, about 15 more minutes. 11 Serve warm, room temperature, or cold, topped with whipped cream, vanilla or cinnamon ice cream
The secret to making great ice-cream, for example, lies in producing tiny ice crystals. ''Large crystals result in a gritty texture, so anything that keeps their size down will make for a smoother texture,'' Mr Potter says. Traditionally, this has been
Real French Vanilla Ice Cream Recipe - Bookshelf
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