Lemon Thyme & Ginger

Strawberry Basil No-Churn Ice Cream

Strawberry Basil No-Churn Ice Cream.

What food do you crave on those warm sunny spring days? I crave ice cream, fresh fruit and salads filled with fresh herbs from my garden. One of my favorite combinations is strawberries and basil. The two just compliment each other perfectly. The strawberries taste so bright and fresh and the basil is warm and sunny. After all, what is more enchanting than the classic combination of strawberries and cream? Strawberries, cream and basil, whipped into no-churn ice cream.

Without an ice cream machine, making homemade ice cream is challenging. So, when I discovered Nigella Lawson’s No-churn coffee ice cream recipe last year I was thrilled. At last ,I can make homemade ice cream. I am not sure who came up with the idea first, either Nigella or Martha Stewart, but it doesn’t matter because it is brilliant and now is a universal recipe. No-churn ice cream is so simple and easy to make, even people with ice cream makers will want to make no-churn ice cream.

Strawberry Basil No-Churn Ice Cream.

 

Strawberry Basil No-Churn Ice Cream.

How to Make Strawberry No-churn Ice Cream

The basic no-churn ice cream recipe is simple with only 3 ingredients, sweetened condensed milk, heavy cream and flavoring like vanilla or freeze-dried coffee granules. However, if you want fruit flavored no-churn ice cream the fruit must steep in the heavy cream for about 20 minutes. It doesn’t take long for the cream to taste like strawberries, but it does take time for it to chill before you can whip it up into fluffy peaks. Flavoring no-churn ice cream with fresh fruit adds extra time to the overall amount of time to make this ice cream, but it is worth it and essential. The strawberry basil cream, or any fruit flavored cream, won’t whip unless it is completely chilled. This process takes about 3 hours resting in the refrigerator.

Additionally, you must plan for 6 hours to properly set and freeze the no-churn ice cream. This is not a dessert for those spontaneous moments, but your anticipation will be rewarded with homemade ice cream. I did notice the longer, as in days, the no-churn ice cream sat in the freezer to harder the ice cream got. I love the texture within the first 24 hours of making it. It is like a cross between soft serve and Ben and Jerry’s Ice Cream with it is smooth and creamy texture.

Other than allowing enough time for chilling and freezing, no-churn ice cream is easy to make and tastes just as delicious as churned ice cream. First you whip the heavy cream till fluffy with stiff peaks, then gently fold the whipped cream into the condensed milk. You do not need more sweetener because the condensed milk is sweet enough for the whole mix. One other area to watch out for is mashing the strawberries too much. The pulp could affect the texture of the ice cream if there is a lot of strawberry pulp in the cream.

Strawberry Basil No-Churn Ice Cream.

#strawberriesarethejam collaboration

Along with 80 plus food bloggers and Instagramers, on April 25th we are celebrating this spring featuring strawberries #strawberriesarethejam for a social media strawberry party. Strawberries are not quite in season here in New York, but they are bursting open in other parts of the US. After this crazy sprinter I am wrapping myself in sunshine by any means possible. This collaboration is made possible by Rebecca Bloom and Ruth Bloom the mother daughter team of Square Meal Round Table. We shared our seasonal recipes and ideas over this past year following their inspiring seasonal selection. Below my recipe is the list of all the participants in the strawberry party. Please check out what other creative food lovers are making with strawberries.

More Strawberry Inspiration on Lemon Thyme and Ginger

Grilled Chicken Salad with Yogurt Avocado Dressing

Nifty Cake with Strawberries Peaches and Cream

Gluten free Nifty Cake with Strawberries Peaches and Cream

 

Strawberry Basil No-Ice Cream.

Strawberry Basil No Churn Ice Cream

I love how easy it is to get real strawberry flavor into ice cream just by steeping the berries in cream for several minutes. It is a great technique and an easy way to build up more flavor. I love strawberries and basil together. They pair almost as perfectly as strawberries and cream, No-churn ice cream is so easy and is a great alternative if you do not own an ice cream maker. Adding the strawberry flavor takes some time and the cream must be completely chilled before you can whip it. Infuse the cream and chill it the night before, then make the no-churn ice cream the next morning. 

Note: Allow for a minimum of 3 hours to chill the strawberry basil infused cream before whipping. 

Makes about  40 oz (1 liter 250 ml)

Course Dessert
Prep Time 25 minutes
Freezing Time 6 hours
Servings 5 8 oz (250 ml) servings
Author Ginger

Ingredients

  • 2 cups (500 ml) heavy whipping cream
  • 1 lb. (453 g) fresh strawberries, stems removed and rough chopped divided
  • 3-6 medium size basil leaves see notes
  • 1- 14 oz can (396 g) sweetened condensed milk

Instructions

Infusing the cream

  1. Pour the heavy cream in a medium non-reactive sauce pan. Turn the heat to medium. Add 10 oz (296 g) of fresh strawberries and the basil leaves to the cream. Mash up the strawberries in the cream with a potato masher. Bring the strawberry cream just to the boiling point. Turn off the heat and let the strawberries and basil steep in the cream for 20 minutes. Taste the cream and add more strawberries if you want more strawberry flavor. 

  2. Pour the strawberry basil cream through a fine mesh strainer held over a small bowl. Strain out the strawberries and basil leaves from the cream. Cover the bowl with plastic wrap and refrigerate until the cream is completely chilled, about 3 hours. You can prepare this step the day before you make the ice cream. 

Making the no-churn ice cream

  1. Pour the sweetened condensed milk in a medium mixing bowl and set aside. 

  2. Take the chilled cream out of the refrigerator and using a hand-held mixer or a stand mixer beat the cream until fluffy and stiff peaks. Be careful not to over-whip the cream. 

  3. If adding chopped strawberries into your ice cream, rough chop about 5 strawberries.  

  4. Add a quarter of the whipped cream to the bowl with the condensed mile and fold in to loosen it up. Add the remaining whipped cream to the condensed milk and fold in until completely Incorporated. Be careful not to deflate the cream. 

  5. Pour the strawberry basil condensed cream into an 8-inch (20 cm) loaf pan or a 2-quart (2 liter) freezer safe container with a tight-fitting lid. If you are adding fresh strawberries to your ice cream, pour about half of the mixture into the container and scatter some chopped strawberries over the top. Add the remaining cream and sprinkle the remaining strawberries. Take a knife or chop sticks and swirl it through the cream mixture. 

  6. Smooth out the top and cover the surface with wax paper or plastic wrap to prevent ice crystals. Freeze for 6 hours or until set. Serve in a bowl with your favorite toppings like chopped pistachios, chocolate sauce, or more strawberries. Or serve in an ice cream cone. 

Recipe Notes

Depending on the size of your basil leaves will depend on how many you need to infuse in the cream. Start with four leaves, then after the cream has steeped for 8 minutes, taste the cream. Adjust the basil with more or less basil leaves if you feel it needs it. 

Nutrition Facts
Strawberry Basil No Churn Ice Cream
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

#strawberriesarethejam collaborators

Check out all the great strawberry recipes from all the #strawberriesarethejam participants. All blog posts should be live on April 25th 2018. As this is a collaboration of individuals from around the world the timing could be spotty. If you get a 404 page, try again at a later time. Some of the titles do not have links but you can copy and paste them in your browser. You can follow everyone on Instagram using the #strawberriesarethejam.

Square Meal Round Table’s Roasted Balsamic Strawberry Pavlova

The Cooking of Joy’s Strawberry Matcha Cream Cheese Tart

This Healthy Table’s Strawberry Tahini Shortcake

Flours in Your Hair’s Strawberry Milk Donuts

The Wood and Spoon’s Strawberry Icebox Pie

Smart in the Kitchen’s Rustic Strawberry Galette

The Herb and Spoon’s Strawberry-Jam Filled Brioche Donuts

Better with Biscuit’s Straw “berry” Cobbler  

My Kitchen Love’s Strawberry Rhubarb Tart

Sift and Simmer’s Rose Strawberry Hibiscus Mille Crepe Cake

What Great Grandma Ate’s No Bake Strawberry Cheesecake Bars (Paleo, Vegan)

A Modest Feast’s Greek Yogurt With Crispy Quinoa and Roasted Strawberries

Hola Jalapeno’s Strawberry Pink Peppercorn Margarita

Worthy Pause’s Strawberry-Basil Shrub Cocktail

Hot Dishing It Out’s Panna Cotta with Strawberry Jelly

Figs & Flour’s Shrimp Tacos with Strawberry Apricot Salsa

Pie Girl Bakes’ Strawberry Ginger Pie

Crumb Top Baking’s Strawberry Chia Jam Oat Bars

The Gourmandise School’s Strawberry Pistachio Salad

Tiny Kitchen Caper’s Strawberries and Cream Pound Cake

Cook Til Delicious’ Mini Chocolate Cake with Strawberry Ganache

Something New For Dinner’s Watermelon, Tomato and Strawberry Salad with Burrata

A Spicy Perspective’s Fresh Strawberry Yogurt Cake

Easy and Delish’s Strawberry Brigadeiros

Plays Well with Butter’s Strawberry Salad with Goat Cheese, Grilled Chicken, & Maple Balsamic Vinaigrette

Katherine in Brooklyn’s Roasted Strawberry Balsamic Ice Cream

Sugar Salt Magic’s Strawberry Mousse Tart

The Healthy Sins’ Coconut Flour Crepes Topped with Fresh Strawberries and Coconut Yogurt

Lemon Thyme and Ginger’s Strawberry Basil No Churn Ice Cream

Jessie Sheehan Bakes’ Strawberry Basil Turnovers

Bavette Meat & Provisions’ Pickled Green Strawberries

Rezel Kealoha’s Apple Cider Rose Poached Strawberries with Thyme Flowers

Made from Scratch’s Roasted Strawberry and Basil Ice Cream

Eat Cho Food’s Strawberry Basil Glazed Donuts

What’s Karen Cooking’s Strawberry Eton Mess

More Icing Than Cake’s Strawberry, Balsamic & Black Pepper Babka

 

What Annie’s Eating’s Vegan Strawberry + Basil Ice Cream

Fufu’s Kitchen’s Vegan Strawberry Ice Cream Sandwiches

Flotte Lotte’s Strawberry Ice Cream Sandwiches

Rumbly Tumbly’s Strawberry Scones

Well Seasoned Studio’s Classic Vanilla Layer Cake with Mascarpone Buttercream and Fresh Strawberries

A Small Kitchen in Genoa’s Italian Riviera Strawberries Salad

Maren Ellingboe’s Angel Food Cake with Whipped Cream & Strawberries

 

Cooking with Cocktail Ring’s Basil Balsamic Strawberry Shortcake

Reencontrándome con la Cocina’s Chocolate Meringue with White Chocolate Mousse and Strawberries

Le Petite Eats’ Strawberry Elderflower Ice Cream Sodas

Clean Plate Club’s Mini Strawberry Bundt Cakes with Lemon Glaze

Just Date Syrup’s Strawberry Date Syrup Oat Crumble

Well Fed Soul’s Strawberry Almond Mascarpone Cake

Marianne Cooks’ Strawberry Madeleines

Food Solutions’ Strawberry Soup (Savory and Sweet)

Champagne and Cookies’ Strawberry & Sesame Whole Wheat Pop Tarts with Strawberry Tahini Glaze

Annie Campbell’s Strawberry Pavlova

Blossom to Stem’s Mezcal Lime Strawberry Pavlova

Cosette’s Kitchen’s Strawberry Shortcake

Ful-Filled’s Lilac Sugar Strawberry Shortcakes with Greek Yogurt Whipped Cream

Babby Girl Yum’s Strawberry Spinach Almond Salad

An Amazing Appetite’s Vanilla Strawberry Tart

Cocoa and Salt’s Strawberry Pistachio Tart

Frosting and Fettuccine’s Strawberry Basil Layer Cake with Strawberry Simple Syrup

Baking the Goods’ Mini Strawberry Lemon Cupcakes

My Berkeley Kitchen’s Strawberry Kale Salad with Balsamic Vinaigrette

No More Mr. Nice Pie’s Fresh Strawberry Pie

Strawberry Basil No Churn Ice Cream. How to make strawberry no churn ice cream. The ice cream is infused with fresh strawberries and sweet basil and filled with tasty bites of fresh strawberries. A smooth and creamy strawberry ice cream recipe.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Best Dessert Recipes

Looking over my blog posts I felt I needed some more dessert recipes, especially cake recipes. It is always good to collect dessert recipes ranging from easy to more challenging that you feel comfortable with. To add to my collection, I set out to publish a post for a yellow cake with chocolate ganache recipe today, but things did not work out as planned.

It all started when I made a cake from a recipe from Joanne Chang’s Baking with Less Sugar. Baking with less sugar is a goal of mine and a personal passion for Joanne Chang because her husband does not tolerate sugar well. I found, with this recipe, that just because there is less refined sugar does not mean it is low in fat. Quite the contrary.

Her cake was lovely, but the ganache frosting was an epic fail. Ganache is sometimes temperamental depending on the type of chocolate one uses. From my experience ganache sets easily by cooling it on the counter. This time something was off. Everything was fine until I put the ganache in the refrigerator as directed to set the ganache. This was the catalyst that turned everything upside down. The ganache hardened so much I could not penetrate the surface with a spoon. Almost as hard as a bar of chocolate. I whipped it with my hand-held mixer and it looked like seized chocolate mixed with over-whipped cream. It was awful.

Ughhh! I blame it on the butter. Immediately I made a second batch of ganache, without refrigerating it, and finished frosting the cake. Unfortunately, I did not love it. The ganache was very bitter, and I did not love the texture. Also, after a couple of hours the cake dried out.

Moving On

Instead of coming up with a new layer cake recipe, I decided to put together a post with links to some of my dessert recipes. Also included are a couple of links to dessert recipes from other websites. Everything in one place for easy access.

The spring is a time of celebration whether for graduations, new beginnings, and major life events. Make your celebrations special by making a homemade dessert. Here is a collection ranging from quick and easy to involved. All are tested and delicious.

Dessert Recipes for Cake

Nifty Cake: Buttermilk Cake with Strawberries, Peaches and Cream cake recipe

Nifty Cake made with a sponge cake and whipped cream frosting with fresh fruit. I used to make this for my Dad’s birthday cake in July. Berries are available now, although not quite in season in my area, so instead of peaches, make the cake with strawberries and or blue berries. It is a cake version of strawberry shortcake and always a crowd pleaser.

Gluten Free Nifty Cake made with an gluten free sponge cake recipe

If you want a gluten free cake, I have a Gluten Free Nifty Cake made with gluten free oat flour instead of all-purpose flour.

Celebrate with Pink Champagne Cake recipe

For a special occasion, like for a bridal shower, birthday or graduation, this recipe for Pink Champagne Cake is lovely. My recipe differs from the traditional recipe because I made it with an Italian buttercream not with the traditional American buttercream. Pink champagne cake has a subtle strawberry and champagne flavor that grows on you. I love this cake and can’t wait for a special occasion to make it again. Then again, why wait? My recipe is adapted from the cookbook American Cake by Anne Byrn.

Chocolate Stout Cake recipe

Chocolate Stout Cake is a delicious chocolate cake made with chocolate chili stout. You won’t necessarily taste the stout, but it makes the chocolate more enhanced. The white chocolate cream cheese frosting is to die for especially with the chocolate stout glaze.

Best Dessert Recipes , Decadent Chocolate Cake

If a simple chocolate cake is what you are looking for, an old standby for me is Decadent Chocolate Cake by the Silver Palate.

This recipe from Fine Cooking is the one I should have published today because I have made it on several occasions. Four Layer Cake with Chocolate Buttercream. This cake is a yellow cake with raspberry jam and chocolate buttercream frosting. It is very impressive looking even though it is made with your basic cake components. You will have to click-through a couple of links to the yellow cake and chocolate buttercream frosting.

Dessert Recipes for Pies

On this blog I have a couple of recipes for galettes and one crust-less apple pie. Clearly, I need to make some more. Personally, I love the ease of galettes especially during the summer months. You can use the galette recipes as a base and substitute with seasonal fruit. Lemon plums are in season now and taste great in a galette made with mixed berries. Or make a galette with apples and dried apricots.

Nectarine and Blueberry Galette recipe

Nectarine and Blueberry Galette

Almond Peach Galette Recipe

 

Almond Cherry Peach Galette

Swedish Apple Pie Recipe

Swedish Apple Pie

Double coconut pie recipe

For a gluten free pie try Double Coconut Pie. This is like eating a giant macaroon cookie.

Other Dessert Recipes

Chocolate Nutella Pots de Creme, a recipe.

For the Nutella lover in the family, Chocolate Nutella Pots de Creme. This is my husband’s favorite dessert. Smooth and silky with a little kick of sriracha with the chocolate.

Spiced Figs with Yogurt Panna Cotta recipe.

For a refreshing custard, Spiced Figs with Yogurt Panna Cotta. Instead of figs you can substitute pears, or caramelized citrus. The panna cotta has a lovely tang from the yogurt and is silky smooth. This is a gelatin dessert, so it is not vegetarian.

Peaches and Berries Layered with Bourbon Sabayon recipe

Peaches and Berries with Bourbon Sabayon Traditionally sabayon is made with champagne or Marsala wine, but for this recipe I made it with bourbon to pair with the peaches. Sabayon is an elegant dessert made with whipped eggs combined with whipped cream. Sabayon should not be confused with Zabayon, a similar dessert made from whipped eggs, Marsala and served warm.

Lemon Mousse is one of my favorite desserts. This recipe is very light and airy from Maida Heatter’s New Book of Great Desserts. This mousse is perfect for this time of year when we are between winter and spring fruit availability.

Lemon Pavlova with Kiwi and Passion Fruit Sauce, recipe.

Ever since I first made a pavlova, I put this dessert in the Five Star category. A classic dessert like early Hollywood actresses such as Catherine Deneuve and Grace Kelly It is exquisite with exceptional taste. Here is a recipe for Lemon Pavlova with Kiwi and Passion Fruit sauce. You can get the passion fruit pulp at your grocery store located in the Latin American food section of the frozen foods aisle.

Try making a vegan pavlova using Aquafaba Meringue with berries and coconut whipped cream. This recipe is from one of my first recipe posts when after three trials I could not whip coconut milk for the life of me. Since then, I have made whipped cream from the fat of full fat coconut milk with great success, especially when using Trader Joe’s brand.

Happy Spring

My promise to myself and my readers is, I will post nothing on this website that I am not satisfied with. Even though my son and husband thought there was nothing wrong with the cake, I just did not love it. I did not feel this was the type of cake that people will find irresistible and sneak in a slice for a midnight snack.

On the other hand, the above recipes are tried and true. I am looking forward to a new season and learning new dessert recipes to share with you.

 

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Spiced Figs with Yogurt Panna Cotta

One of my pet peeves is how early product commercialization for the winter holidays begins. Just last week, when I walked through the electronic doors of a grocery store, the potent artificial scent of cinnamon pine cones accosted me. These pine cones were prominently on display at the entrance of the store. Why now? Is there really going to be a run on scented pine cones that you need to start selling them in August? I did not see pumpkins for sale, so why are scented pine cones available now? Instead of pine cones, grocery stores should feature the best produce that is in season now, like figs.

Spiced Figs with Yogurt Panna Cotta recipe

Fresh Mission Figs

I am pushing figs for several reasons, they are delicious, can be prepared for any type of meal, and I believe they are exquisite. In the Northeast US, figs have two short seasons in early summer and in late summer. In places like California, the season extends over the course of the summer. So, get them while you can because they will disappear soon.

Spiced Figs with Yogurt Panna Cotta recipe.

Eat them ripe and fresh as is, or serve with any number of cheeses. Figs and cheese are a classic pairing. I particularly enjoy figs with blue cheese or goat cheese. The sweetness of the fig mingles nicely with the sharp flavors of each cheese. Another great pairing is fig jam and brie. Figs are also delicious for dessert in cakes and pastries like an almond and fig tart. Or, make figs for a savory sauce for pork.

Spiced Figs with Yogurt Panna Cotta recipe.

Figs with blue cheese and chopped walnuts.

I wanted to make an easy and elegant dessert and decided to simmer the figs in a simple syrup with warm spices like cinnamon, cloves, ginger and black pepper. Along with the spiced figs, I made a yogurt panna cotta. Together, the figs and panna cotta created an exquisite dessert with creamy, tangy and warm flavors. The silky texture of the panna cotta is so smooth and nicely contrasts with the vivid pink color and warmth of the spices in the sauce. I realize I complained about the cinnamon scented pine cones earlier, but this sauce has a natural cinnamon infusion along with other spices. It has just enough spice for the early fall.  What is great about this simple syrup recipe is you can use whatever spices you like. Freshly grated nutmeg, allspice, star anise, thyme, and rosemary are all wonderful choices to infuse this light fig sauce.

Figs and Prosciutto Salad Recipe

Spiced Figs with Yogurt Panna Cotta recipe

Along with the fig sauce, panna cotta is one of the easiest desserts to make and has a luscious silky texture. My recipe is based on one from Food and Wine magazine. There are no eggs, just cream, yogurt, sugar and gelatin. You can adjust the flavor of the panna cotta with a number of sweeteners and spices. Because sugar is not important to the structure of panna cotta, it is easy to vary the amount of sugar when you make it. You can adjust the amount depending upon how sweet your sauce or fruit is.

I am always looking for ways to use my homemade yogurt, so I included yogurt in my recipe. If you do not like yogurt, you can use a mixture of whole milk and heavy cream. I have also seen recipes for using goat cheese, yogurt and milk. Or, use a plant based milk product such as almond or coconut milk. I have read from TheKitchn, that unflavored Vegan Jel by Natural Desserts works very nicely for panna cotta. Currently, Vegan Jel by Natural Desserts is unavailable on Amazon. However, other vegan gelatin alternatives are available. Also, I read Whole Foods carries Vegan Jel. If anyone has used it I would love to know how you like it.

 

Spiced Figs with Yogurt Panna Cotta recipe.

The most difficult thing when making panna cotta, is unmolding it from your ramekins or cups. I recommend a ramekin with smooth sides as it is easier to run a knife around the edge. Also recommended, is a light coating of canola or vegetable oil. The oil, and a quick dunk in a warm bath will eventually release the panna cotta from the dish to present on a plate. Or, forget about unmolding it and serve it directly in the container you set it in.

Save the scented pine cones for when it is cold enough to build a fire in the fire place and threatening to snow. Now is the time to set our sights on fresh produce, recently harvested and ripe. Fresh figs are a real treat so get them while you can.

Spiced Figs with Yogurt Panna Cotta recipe.

 

Spiced Figs with Yogurt Panna Cotta

Spiced fresh figs in a simple syrup is the perfect pair with creamy and tangy yogurt panna cotta. Season the simple syrup with any spices you prefer, or use the ones suggested in this recipe. This dessert is so easy to make and gives an elegant presentation that defies its simplicity. Panna cotta with fresh figs simmered in a spicy syrup is a real thing of beauty to look at and eat. If you do not have ramekins, small coffee cups will work. Or, use wine glasses and serve them straight from the glass without unmolding them. If you serve them in glasses or cups, make sure there is plenty of room to add the fruit and spiced syrup. The panna cotta recipe is adapted from Food and Wine Magazine, Greek Yogurt Panna Cotta with Honey-Glazed Apricots. The spiced figs recipe is adapted from, The Spruce, Figs in Spiced Syrup. See notes for ingredient substitutions.
Prep Time 3 hours 15 minutes
Cook Time 25 minutes
Total Time 3 hours 42 minutes
Servings 6
Author Ginger

Ingredients

Yogurt Panna Cotta

  • Canola or vegetable oil
  • 1 envelope unflavored gelatin 2 1/4 tsp 7 g
  • 2 TB cold water
  • 1 cup 250 ml heavy cream
  • 1/3 cup 68 g granulated sugar
  • 1/2 - 1 tsp real vanilla extract or 1 vanilla bean split and seeds scraped
  • 1- 17.6 oz 500 g tub Greek yogurt, about 2 cups

Spiced Figs

  • 1/3 cup 36 g walnuts halves
  • 1/2 cup 100 g granulated sugar
  • 1 cup 250 ml water
  • 3 whole cloves
  • 1/2 stick cinnamon
  • 1- inch 2.54 cm piece fresh ginger, peeled and smashed
  • 3 black peppercorns
  • 1/8 tsp anise seed
  • 12 fresh figs

Instructions

Yogurt Panna Cotta

  1. If you are planning to unmold the panna cotta, lightly grease the sides and bottoms of 6 - 1/2 cup (4 oz /125 ml) ramekins. Set aside. No need to do this step if you are keeping the panna cotta in the serving container.
  2. Add the gelatin and 2 Tb cold water to a small bowl. Let the gelatin rest to soften for 5 minutes.
  3. In a small sauce pan add the cream, sugar, vanilla or vanilla bean, and bring to a slight simmer Once the sugar is completely dissolved, turn off the heat and add the gelatin. Stir until the gelatin is melted.
  4. Pour the yogurt into a medium mixing bowl and whisk out any lumps. If using, remove the vanilla bean. Slowly add the cream into the bowl with the yogurt. Stir, or whisk, as you add the cream to help temper the yogurt.
  5. Once combined, pour the yogurt mixture into the greased 1/2 cup ramekins, or other serving containers and refrigerate, uncovered, at least 3 hours until set. It should look and feel solid with a little bit of jiggle. Once the panna cotta is set, cover each dish with plastic wrap until ready to serve.

Spiced Figs

  1. Heat an 8-inch (20 cm) skillet over high heat. When the pan is nice and hot, but not smoking, add the walnut pieces and toast until the oil releases. Keep the walnuts in motion, by stirring them or flipping the nuts in the pan like a pro. You will know the walnuts are toasted when you see a slight sheen on the pan’s bottom surface and on your walnuts. Also, the aroma of the walnuts will be slightly more pronounced. Be careful not to burn the walnuts, or they will taste bitter. Remove the walnuts immediately from the skillet to cool.
  2. Add the water and sugar to a sauce pan just large enough to fit all the figs. Turn the heat to medium high and stir until the sugar dissolves. Add the spices and simmer for 10 minutes.
  3. Clean and trim the figs. Clean the figs by wiping them gently with a damp cloth. Remove the stems and discard. Add the figs and walnuts to the syrup and simmer for 5 minutes.
  4. Remove the figs and place on a plate and turn off the heat. Cool the figs and syrup separately so the figs do not fall apart. After 15 minutes or so, strain the syrup through a fine mesh strainer into a bowl and add the figs. Serve warm or chilled.
  5. Store the figs in the syrup in the refrigerator in a covered container. They will last for two weeks, covered in the refrigerator.

Assemble the panna cotta and spiced figs

  1. Remove the panna cotta from the ramekins. Run a thin sharp knife around the inside edge of the ramekin. Dip the container into warm water for 10 seconds. Remove the ramekins and place upside down on your serving dish. Tap the sides and top of your ramekins and jiggle them to encourage the panna cotta to slide out. If no movement occurs, dip the ramekin right side up in the warm water again. Try again. Repeat until the panna cotta are all unmolded.
  2. If you are not serving them right away, loosely cover each panna cotta with plastic wrap and store in the refrigerator.
  3. Just before serving, spoon the spiced syrup over and around the panna cotta. Arrange the figs and walnuts on top or around the panna cotta and serve.

Recipe Notes

Use any spice combination you like. Cinnamon, clove, ginger, cardamom, freshly grated nutmeg, allspice berries, vanilla bean, black peppercorns are all good suggestions. The spices in the simple syrup are subtly blended and not an overpowering taste experience.

I realize not everyone likes yogurt, so substitute the yogurt with 2 cups (500 ml) whole milk. and continue as directed. Any ratio of yogurt, to heavy cream, to half and half, to milk will work if you use the specified amount of gelatin for 3 cups (750 ml) of dairy.

Nutrition Facts
Spiced Figs with Yogurt Panna Cotta
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

 

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Almond Cherry Peach Galette

In the Hudson Valley, the month of August produces the crown jewels of the summer produce. At last, local tomatoes, corn and peaches are ready for picking. At last. It feels like I waited all summer for this event and now it is peach picking time. I am now ready to taste and cook peaches from every orchard in the Hudson Valley. First baking item on the agenda from this August bounty, is a peach galette.

Almond Peach Galette Recipe

Almond Peach Galette recipe

Almond Peach Galette Recipe

Almond Peach Galette Recipe

I love making galettes. There is less pressure making a galette, because simplicity is the appeal. A pie made with a fancy decorative crust is stunning to look at, but I will save those for the holidays. For my day-to-day dessert, galettes fit the bill. There is more fruit to crust ratio in a galette, but it still has a crispy buttery crust to contrast with the tender fruit filling.

For this recipe, I scaled up the preparation a degree to produce a galette with a tender crispy crust with no soggy bottom, and enable the galette to keep its shape. To do this, I chill the galette dough at three different steps. First, I chill the dough right after I make it. Later, I chill the dough after I finish rolling it into a circle. The third and final chill happens after I fill the galette with fruit and shape it. This last step, is not a typical one, nor is it necessary, but it helps the galette keep its shape when baking and creates a flaky crust. Each time the dough is chilled, the gluten in the dough relaxes and the butter stays cold.

Almond Peach Galette Recipe

Almond Peach Galette Recipe

Another upgrade is, I added a layer of almond paste to my traditional fruit galette recipe. The almond paste has two purposes, add extra depth of nutty flavor to the peaches, and create a barrier between the fruit and the dough. This protective layer prevents the fruit juices from soaking the crust and making it soggy. There is nothing worse than a soggy bottom galette or pie.

I thinned the almond paste with dark rum so it will spread easily across the dough. Almonds and rum pair perfectly with the peaches and cherries and makes the peach galette have more depth of flavor. The almond paste does not overwhelm the peaches because the rum balances the flavor with notes of caramel and warmth. Look for almond paste in the baking aisle of your grocery store. If you do not like nuts, or are allergic to them, omit the almond paste and baste a layer of egg wash over the crust before you add the fruit.

Almond Peach Galette Recipe

Almond Peach Galette Recipe

One last upgrade I added is a trick I learned from The Art of Pie, by Kate McDermott. Before placing the fruit filling over the galette dough, drain the fruit juices into a bowl, then reduce the juice in a sauce pan on the stove. Not only does this step lessen the amount of fruit juices, but it concentrates the flavor as well. Each peach galette I made this summer, the peaches had a lot of juice. I never can tell how much fruit juice there will be. This extra step is not necessary, because the cornstarch will thicken up the juices, but it won’t hurt either.

Almond Peach Galette Recipe

Almond Peach Galette Recipe

This summer I learned something new about the different types of peaches. I am a little embarrassed about this discovery, but I always thought the “cling” of cling peaches, is just a name, like a Granny Smith apple. However, I learned “cling” has specific meaning and it’s obvious, duh, and I feel stupid for not realizing this earlier. There are two types of peaches with many variations of each type, cling peaches and free stone peaches.  A cling peach, is a peach with its flesh tightly attached to the pit. The peach clings to the stone. A free stone peach, the peach flesh is not attached to the pit. The peach is free from the stone and easy to cut a peach in half and pull it apart. When I read this, I gave myself a whack on the forehead. Duh! Why did I not realize this before?

Almond Peach Galette Recipe

I always believed when peach flesh sticks to the pit, it means the peach is not completely ripe. Actually, I never heard the name free stone peach until this project. In my defense, it is possible I never ate a free stone peach before, but I would love to find some. Prying the flesh of cling peaches away from their pits is slippery and challenging. I get concerned about cutting my hand with my knife, and/or squish the peaches from gripping them to stay in place.

These additional steps take some time, but they create a delicious peach galette. One that is rich and bright in flavor from the almonds, peaches and cherries, with a crispy all butter crust. Keep these additional steps in your back pocket and use when you wish to up your galette making skills. Time is the unwritten ingredient for this recipe, but it is an important one to make a great crust.

Almond Peach Galette Recipe

Almond Cherry Peach Galette

The rich almond paste and tart cherries compliment the sweet flavor of fresh peaches. Extra steps are taken in this recipe to create a light and flaky all butter crust. The almond paste creates a barrier over the dough so the fruit won’t make it soggy. If you are not a fan of nuts, the galette will still taste delicious without the almond paste. You can substitute the peaches with any stone fruit, like nectarines, plums or apricots, but keep in mind you will need about 1 1/2 lbs - 2 lbs (1 K k) of fruit. Peaches should be peeled, but nectarines, apricots or plums do not. I love peaches and cherries, but feel free to substitute with some berries if you prefer. The berries will add more liquid to the galette. When you make this, just make sure you plan ahead. I added up the 3 different times the dough needs to chill in the prep time section. So, most of the prep is unattended. Often, I make the dough the night before to ease up on the time needed the day of baking the galette.
Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Servings 8 servings
Author Ginger

Ingredients

Pie Dough

  • 1 cup 142 g / 5 oz all-purpose flour
  • 1/2 cup 66 g / 2 1/4 oz whole wheat pastry flour
  • 2 TB extra fine sugar castor sugar
  • 1 small pinch of Kosher salt
  • 6 TB 86 g / 3 oz cold unsalted butter
  • 5 TB ice water

Almond Peach Filling

  • 3.5 oz 101 g almond paste
  • 2 TB dark rum
  • 12 raw almonds lightly toasted and finely chopped
  • 1 1/2 - 2 lb 750 g - 1 k ripe peaches
  • 1/2 cup 110 g granulated sugar
  • 2 TB corn starch
  • Zest from 1 lemon
  • 1 TB fresh squeezed lemon juice
  • 1/2 tea fresh grated nutmeg a small pinch if you are using store bought ground nutmeg
  • 12 -15 150 g fresh cherries, pitted and sliced in half
  • 1 egg beaten
  • Course Sugar
  • 1 TB butter

Instructions

Make the pie dough

  1. Cut the butter into small cubes. Place in a small bowl and keep in the refrigerator until needed.
  2. In a medium bowl mix the all-purpose flour and the whole wheat pastry flour together with a fork or whisk, until evenly mixed. Add the salt and sugar, and whisk again until evenly combined.
  3. Add the pieces of butter to the flour and toss the butter lightly with your hands to get the butter coated with flour. Mix the butter into the flour with your hands by smushing the butter between your fingertips. You don't want your hands getting too hot and melt the butter, so handle the butter as quickly as possible. Continue mixing the butter until the mixture looks like course meal with irregular pieces of butter throughout.
  4. Add the ice water to the flour. Start with 3 TB of water and mix carefully with your hands without too much action. If the dough is dry add 2 TB of water and barely mix with your hands until it almost comes together.
  5. Dump the dough onto a clean counter and bring the dough together. Shape into a flat disk, cover with plastic wrap and refrigerate for 1 hour or longer. The dough can be made ahead and kept tightly covered in the refrigerator for up to 2 days.

Almond Peach Filling

  1. Pit the cherries and cut in half, then set aside.
  2. In a small bowl, mix the almond paste with the rum until it becomes a spreadable paste. Add the chopped nuts and mix. Cover with plastic wrap and set aside.
  3. Fill a large pot with water and bring to a boil. Make an ice bath. Fill a large bowl with ice cubes and cold water. Set aside near your pot on the stove.
  4. Score the peaches by lightly cutting an X across the bottom end of each peach. Only cut through the skin and not deep into the flesh. Add the peaches to the big pot of just boiling water and cook for one minute. Remove them from the hot water, then add the peaches to the ice water bath to stop the cooking process and cool. Peel off the skin when they are cool enough to handle. If the peaches are ripe, the skin should easily peel off. Make a cut all around the peach to cut it in half. If you have free stone peaches twist the halves and they should easily come apart. If you have cling peaches, cut another slice around the peaches to divide the peach into 4 sections. Carefully slice your knife into the peach and around the pit until a wedge is free. Repeat for the remaining sections. Be very careful removing the pit from cling peaches. Peeled peaches are very slippery and it is easy for your hands or knife to slip. A paring knife with a thin flexible blade is the best tool.
  5. Slice the peaches into 1/4 inch - 1/2 inch (.5 - 1 cm) wedges, and add them to a large mixing bowl.
  6. Add the sugar, lemon juice, lemon zest and grated nutmeg to the peaches and gently toss to get the sugar thoroughly mixed with the peaches. If you find there is a lot of juice, drain the peach juice from the peaches using a fine mesh strainer set over a bowl to collect the juices. Pour the peach juices in a small sauce pan and turn the heat to medium-high on the stove. Return the peaches to their bowl. Reduce the peach juice by half. Add the cornstarch and reduced juice to the peaches and mix. The reduced liquid will harden but that is all right. It will melt in the oven. Set aside.

Putting it altogether

  1. Preheat your oven at 400°F one hour before you want to bake your galette. If you have one, place a baking stone or baking steel on the rack in the middle of the oven. If not place a large sheet pan, rim side down on the oven rack. It will act like a baking stone and create a hot surface for the galette crust to get crisp.
  2. Cover a rimmed sheet pan, large enough to hold a 10-inch (25 cm) galette, with parchment paper. Set aside.
  3. Take the galette dough out of the refrigerator and rest it on the counter for 10 minutes. Lightly sprinkle flour over your clean work surface and unwrap your dough. Lightly flour your rolling pin and give your dough a few good whacks with the pin to soften it up. Turn over the dough and repeat. Repeat whacking the dough several turns to help shape the dough in a circle and thin it out.
  4. Roll the dough into a 12 inch (30.5 cm) circle. Start with the pin across the middle of the dough and roll the pin away from you. Return the pin to the middle and roll the pin towards you. Turn your galette dough 1/8th turn and repeat, rolling the dough, starting each time at the middle of the dough and roll once away, then once toward you. Repeat until you have a circle about 12- inches (30.5 cm) across and 1/4-inch (.33 - .5 cm) thick. You should get a nice shaped circle with this method. If the dough needs thinning and shaping, move your pin over to those areas roll the pin in one direction at a time.
  5. Transfer your finished galette dough to your prepared sheet pan. Place your rolling pin across the middle of your pie dough, and drape the top half of the dough over the pin towards you. Lift the pin and place it across the middle of your sheet pan and arrange the galette dough flat on the baking sheet. Cover loosely with plastic wrap and refrigerate for 30 minutes to an hour.
  6. Assemble the galette. Place the baking sheet with the chilled galette dough on your counter. Spread the prepared almond paste across the middle of the galette dough making a circle about 9 inches (23 cm) across. Add the peaches to the galette dough by one of two methods. One- carefully arrange the peach slices in a circle around the dough, beginning 2-3 inches from the edge of the dough. Make and fill a circle with the peach slices. Make sure you overlap the slices because they will separate while baking. Add the pitted cherries into pockets of the peaches any which way you want. Or, two- add the cherries to the bowl with the peaches and dump the fruit in the center of the galette dough. Smooth the peaches out to make a nice mound over the almond paste.
  7. Fold the edge of the dough over the fruit and pleat and pinch the folds together, creating a nice and neat package.
  8. Chill the galette for 30 minutes, loosely covered with plastic wrap. This will help the galette dough keep its shape. Or, bake right away but the galette might open slightly.
  9. Just before baking, baste the folded galette dough with an egg wash, and sprinkle the dough with the course or granulated sugar. Brush away any loose sugar from the galette on the baking sheet. Scatter pieces of the butter over the peaches and sprinkle with some more sugar.
  10. Place the baking sheet with the galette in the oven and bake for 40 - 45 minutes, or until the crust is golden brown and the juices are vigorously bubbling.
  11. Remove the baking sheet with the galette from the oven and set on a cooling rack to cool. Galettes should be set and completely cooled before eating. This can take a couple of hours. When completely cooled, carefully slide the galette onto your serving plate using the parchment paper to help you. If you have any leakage, run a large spatula or knife, under the galette to loosen any stuck sections.
  12. Serve room temperature.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Peaches and Berries Layered with Bourbon Sabayon

I can smell the peach aroma as soon as I walk into the market. It is sweet, floral and distinctive. Instantly, the peach scent produces an urge in me to make a pie. I follow the scent to their location and examine the peaches, taking in the glory of a massive display. Once satisfied, I look and listen to any orange hued fuzzy globes that speak to me, then make a selection and breath in its’ perfume. I wonder how many days must pass before they are ripe enough to eat.  The summer sunset colors are seductive, so I gather up a collection and bag them for home.

Peaches with Berries and Bourbon Sabayon recipe

Peaches with Berries Layered with Bourbon Sabayon recipe

Peaches and Berries Layered with Bourbon Sabayon recipe

Once home, my peaches are carefully placed on my kitchen windowsill to soak in the western sun. With gratitude and anticipation, I watch over the sun-drenched peaches and wait for the fruit to ripen.

My favorite way to eat peaches is as nature intended ripe, fresh and unadorned. Typically, I eat them standing in front of the kitchen sink, and with each bite into the sweet and yielding flesh, I feel the squirt of peach juice dripping down my chin. The taste is sweet and refreshing at the same time, like the first morning sip of orange juice after a long nights’ sleep. Ah, how I love summer peaches in all their glory.

Peaches with Berries Layered with Bourbon Sabayon recipe

Peaches and Berries Layered with Bourbon Sabayon recipe

Originally, I planned to make a galette. I love galettes and often make them for dessert. However, I changed my mind because I wanted to make something different. Once I get that curiosity itch I can’t stop. An idea came to mind for making a dessert I have not made in a long time, sabayon. Sabayon layered with fresh fruit is a delightful dessert and one that deserves to be served on a regular basis.

Peaches with Berries Layered with Bourbon Sabayon recipe

Sabayon is the French name for Zabayon, which is an Italian egg foam dessert. It is a delicate dessert made with egg yolks and wine, or Marsala. Eggs and wine are gently warmed and whisked together, creating a luscious and foamy sauce. It is light and creamy with a sweetness that perfectly complements fresh fruit.

Sabayon is usually chilled and the egg foam is folded into whipped cream. The whipped cream gives it a similar texture to mousse, and is less foamy than Zabayon. Because it is also chilled, sabayon is prepared ahead of time. Thus, it makes a perfect dessert for entertaining. Unlike sabayon, zabayon does not have cream and is served immediately while still warm and frothy. Both options are elegant dessert sauces.

Peaches with Berries Layered with Bourbon Sabayon recipe

Peaches and Bourbon Sabayon

Peaches combined with berries and complimented by the sweet boozy sabayon is smooth, nutty and airy. I forgot how exquisite this dessert is. Every bite is a fruity explosion tempered with warm and subdued notes of bourbon, basil and sabayon. Bourbon sabayon is not as airy as my Lemon Mousse, but it satisfies just the same.

Peaches and Berries Layered with Bourbon Sabayon recipe

Sabayon is a great way to dress up a fresh fruit dessert. It does not take long to make, but it does take some practice, confidence and whisking power. It is important to control the heat and prevent the egg yolks from cooking and scrambling. The eggs require gentle heat and constant whisking. The process can take anywhere from 10 to 15 minutes, depending on your set up and how many eggs you are using. The result is all about keeping the yolks at the right temperature and vigorously whisking them into a thickened foamy sauce.

Traditionally, Marsala or a sweet sparkling wine, is used for sabayon and zabayon. Bourbon and peaches pair well together so I decided to try it with sabayon. I also added a touch of orange juice and zest to cut some of the sharp boozy notes. However, I noticed a difference in texture between sabayon with bourbon vs. with Marsala. The bourbon sabayon does not get as frothy, but it still works and I like the caramelized flavor with the peaches.

Peaches and Berries Layered with Bourbon Sabayon recipe

Peaches with Berries Layered with Bourbon Sabayon recipe

Summer Loves Peaches

This post is part of a collaborative project between food enthusiasts and bloggers. On June 29th, 2017, we are all celebrating the summer by posting a recipe featuring peaches. You can follow along on social medial and see what everyone else made using the hashtag, #summerlovespeaches. Below are links to all the #summerlovespeaches participants websites.

Amanda Skirp

Flours in Your Hair

Prickly Fresh

Mindy Cooking Obsession

Cocoa and Salt

The Good Cooker

Farm and Coast Cookery

Sprouting Radiance

Cooks and Kid

The Whole El’Chilada

Gobble the Cook

Weelicious

Pamela Salzman

Feed the Swimmers

The Gingered Whisk

Its a Vegworld Afterall

What Annie’s Eating

Blossom to Stem

Hola Jalapeno

Square Meal Round Table

Something New For Dinner

Foodfash

Cloudy Kitchen

Allo Maman, Whats Cooking

Always Eat Dessert

My Afternoon Kitchen

Especially Southern Dishes

Baking the Goods

Easy and Delicious

Fork to Summit

Playz with Food

Hatibon

Flotte Lotte

Carly Diaz

Pie Girl Bakes

Teebsie

Noci Sonoma- Salty Spicy Bitter and Sweet

Wellness With Alyssa

Jessie Sheehan Bakes

Measuring Cups Optional

Weeknight Bite

Confetti Kitchen

Ful-filled

Linda Campos

Do you have a favorite recipe using peaches? I would love to hear about it. Please post your favorite way to serve peaches in the comments section below my recipe.

Peaches and Berries Layered with Bourbon Sabayon

Sabayon makes a luscious sauce to layer between, or mound over fresh fruit. It makes for an elegant dessert and perfect for an intimate dinner with friends or family. Sabayon with fruit tastes best when it is assembled right before serving. The sabayon and raspberry sauce can be made ahead and kept chilled in the refrigerator. Peeling and slicing the peaches will take some time, and should not be done too far in advance. Once that is complete, assembly is simple and quick. For this recipe, I selected bourbon as my spirit of choice because it pairs nicely with peaches. You can substitute Marsala or a sweet sparkling wine if you prefer. Any alcohol beverage like rum, brandy, fruit brandy, whiskey or wine should work. When selecting your spirit keep in mind how it pairs with what your are serving the sabayon with. Slivered basil leaves are also added for extra panache. Mint leaves are nice additions as well. Included is a raspberry sauce recipe adapted from, Seasonal Fruit Desserts by Deborah Madison. She makes this sauce with blackcap raspberries, or black raspberries. If you can find them, their distinctive flavor is delicious. Fresh or frozen berries can be used to make the sauce. My sabayon recipe is inspired by and adapted from Peaches and Raspberries Layered with Honey Sabayon in Seasonal Fruit Desserts by Deborah Madison.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 servings
Author Ginger

Ingredients

Bourbon Sabayon

  • 4 egg yolks
  • 2 TB 27 g granulated sugar
  • 3 TB 45 ml Bourbon
  • 1 TB 15 ml fresh squeezed orange juice
  • 1/2 cup 125 ml heavy cream
  • zest from half an orange

Raspberry Sauce

  • 2 cups 500 ml fresh or frozen raspberries
  • 2 TB 27 g granulated sugar
  • 1/3 cup 75 ml water
  • Lemon juice to taste around 1 teaspoon

Fruit filling

  • 6 ripe peaches
  • 2 TB basil thinly sliced - chiffonade (optional or substitute with fresh mint leaves)
  • 1- 6 oz 175 g basket raspberries
  • 1- 6 oz 175 g basket blackberries
  • 1/4 cup 60 ml raspberry sauce

Instructions

Bourbon Sabayon

  1. Prepare a medium saucepan and fill with about an inch of water. Measure the bourbon and orange juice and keep in a measuring cup close to your work area. Add the egg yolks to a bowl that will easily fit over your saucepan, but will not touch the water. Add the sugar to the egg yolks placing the sugar to the side of the yolks.
  2. Turn on the heat to medium and place your bowl over your saucepan. Vigorously whisk the egg yolks and sugar together in the bowl. Continue to whisk the eggs until it gets light and frothy. Slowly add the bourbon and orange juice and continue to whisk. The eggs should double in volume, become lighter and creamy looking. You do not want to scramble the eggs, so keep the temperature low and constantly whisk. You can move the bowl on and off the heat while you are whisking to control the temperature and make sure your water is not boiling.
  3. The eggs are done when they have doubled in size, and there is no liquid left in the bowl, and everything is frothy. About 10 - 15 minutes, depending on the shape and size of your bowl and temperature. A recommended temperature when the sabayon done, is around 150F (65C) on an instant read thermometer.
  4. Remove the bowl with the eggs off the heat and continue to whisk for another five minutes to cool.
  5. Cover the frothy eggs with plastic wrap and place in the refrigerator.
  6. Whip the heavy cream and zest from half an orange until soft peaks are formed. Fold the whipped cream into chilled sabayon. Cover with plastic wrap and refrigerate until ready to assemble.

Make the raspberry sauce

  1. Add the raspberries, sugar and water to a small saucepan. Bring the fruit to a boil and stir until the sugar is dissolved. Cook the berries at a high simmer for 3 minutes. Pour the raspberry liquid over a fine mesh strainer, catching the sauce in a bowl underneath. Press the pulp through the strainer. This will take some time, as the pulp clings to the seeds, but keep at it and you will be rewarded with a delicious berry sauce. The back side of a flat spoon is a great tool to press the pulp through the mesh. Scrape off any pulp from the underside of the strainer and add to the bowl. Discard the seeds. Cover and chill the sauce until needed. Will last 3 days in the refrigerator.

Prepare the fruit

  1. Fill a large stock pot with water and bring the water to a boil. Partially fill a large bowl with ice and water. Set aside near your stove.
  2. Lightly score the peaches with a crisscross pattern across the pointed south pole of the fruit.
  3. When the water is boiling, add the peaches and boil for 30 - 40 seconds. If your peaches are large and not as ripe, they will need the longer time. Quickly remove the peaches from the boiling water and put them in the ice bath to stop the cooking.
  4. Once cooled, peel away the skin from the peach flesh starting at the crisscross center. The skin should easily peel away. Use a sharp paring knife to assist you at any stubborn parts.
  5. Cut the peaches in half and slice into 1/2 inch wedges and place in a bowl. Add the basil and gently mix together. Cover with plastic wrap and refrigerate until you are ready to serve the sabayon.

Assemble the Sabayon

  1. You have at least two choices for how to present the sabayon. Use a tall wine glass or flute, and layer the sabayon between layers of fruit and raspberry sauce. Or, fill each glass with fruit and raspberry sauce, then top off the fruit with sabayon. Either way looks inviting and tastes delicious.
  2. Assemble the sabayon right before you serve it for dessert.
  3. Best eaten the day it is made.

Recipe Notes

The most time-consuming part is peeling and slicing all the peaches. Everything else is done within a 15-minute time frame.

The peaches will get soggy and discolor if you slice them too early, and it sits around for a while.

Deborah Madison recommends you can make the sabayon earlier in the day, then fold in the whipped cream one to two hours ahead of time. Peel and slice the peaches before you sit down for dinner. Assemble the dessert right before serving.

Click the see more for links to Orchards in the Hudson Valley where you can visit and pick your own peaches.

(more…)

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Food Blog Theme from Nimbus
Powered by WordPress

%d bloggers like this: