Recipes in This Post
Last night, May 24, 2011, was the last night of Dancing with the Stars. I’m not that much of a TV fan, but there are a few shows that I watch, and I do try to watch this one – especially the final show.
So, I thought since we were going to be watching in the living room of TV trays, that it would be nice to have a fabulous dessert to go with the show. I created Peaches Raleigh, and they were great!
Just a note about how I feel about television. When I was growing up, we had one television, and it was in the living room. The only time that it was ever in the bedroom was when you were sick.
It’s important to spend time at the table with your family and friends, television is too much of a distraction. Meals are the time to share the ups and downs, joys and comedies of the day, throw ideas around, and give thanks to the Lord our God for making the meal possible. It is not a time to the sucked into the television – unless it’s a special occasion, like the Academy Awards or Dancing with the Stars.
Okay, back from Rant, the local Armenian stores are full of wonderful fresh fruits organically grown in Fresno. The fruits may not say organic on them, but for all intents and purposes, they are organic. I have found that the big chain markets get organic fruits and vegetables, but they are not nearly as nice as the stuff grown in Fresno and brought into Glendale early every morning.
My local store had some lovely white stone peaches, and I had ice cream, boysenberry and rose preserves at home.
White flesh peaches are not like their cousins the Free stone peach, so you have to remove the pits with a knife if you want to do anything with them other than eat them out of hand.
I served the peaches on nice glass dishes with a fork, and they were a great hit. Of course, the battery in the camera died, so not pictures, but I’ll make it again, and have pictures.
Recipe: Peaches Raleigh
Summary: Make this rosey peach ice cream dessert and get wows from guests
- 3 White Flesh Peaches
- 1 tablespoon Butter
- 1 tablespoon Marsala
- 3 tablespoons Rose Preserve
- 1 1/2 cups Peaches and Cream Ice Cream
- 6 teaspoons Blackberry Preserve
- With a sharp knife cut each peach in half, and carefully remove the seed.
- Put butter into a large sauté pan, and when it has melted, put the peaches in skin side up. Slide them around a little, then add the Marsala. Slide them around a bit more, and add the Rose Preserve. Slide them around more, then put a top on the pan, lower the heat to very low, cover, and let them cook/steam for about 10 minutes or until the skins have puckered up on the peaches. Turn off the heat.
- Put the peaches on to a plate and put them in the freezer. Leave the liquid in the pan, you will be using that later.
- When the peaches are very cold, it is time to make the dessert.
- Remove the skins, and put each peach half on a nice serving plate, pit side up.
- Reheat the sauce left in the pan, and let it thicken a bit, stirring all the while, about 2 minutes.
- Take a small ice cream scoop, a size 24 is perfect, and put one scoop of ice cream on each peach half, then put a a dime size of blackberry preserve, the a spoonful of the sauce over that. If you have left over sauce, put it in the bottom of each dish.
If you cannot find peaches and cream ice cream, vanilla will do just fine.
You can use sliced peaches, and boil the syrup to pour over the dessert.
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
Culinary tradition: USA (Nouveau)
Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.