Peaches & Cream Recipe
basil infused peach puree, bruleed spice peach torte, bone marrow & brandy vanilla ice cream
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Ingredients
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Basil Infused Peach Puree
Bruleed Spice Peach Torte
Bone Marrow & Brandy Vanilla Ice Cream
Method
Basil Infused Peach Puree
- 1
Prepare the Peach Puree
In a blender, combine diced peaches, basil leaves, granulated sugar, and lemon juice. Blend until smooth. Strain through a fine mesh sieve to remove solids. Chill in the refrigerator until ready to use.
Bruleed Spice Peach Torte
- 2
Prepare the Torte
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan. In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time. In another bowl, whisk together flour, baking powder, cinnamon, and nutmeg. Gradually add to the butter mixture, mixing until just combined. Fold in halved peaches. Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean. Allow to cool slightly, then sprinkle brown sugar on top and use a torch to brulee until caramelized.
Bone Marrow & Brandy Vanilla Ice Cream
- 3
Make the Ice Cream
Preheat the oven to 450°F (230°C). Roast bone marrow for about 15-20 minutes until bubbly. Allow to cool, then scoop out marrow. In a saucepan, combine heavy cream, milk, granulated sugar, and vanilla bean. Heat until steaming, then remove from heat. In a mixing bowl, whisk together egg yolks. Gradually whisk in the hot cream mixture. Return to saucepan and cook on low heat until thickened. Stir in roasted marrow and brandy. Chill mixture in the refrigerator for at least 4 hours, then churn in an ice cream maker according to manufacturer’s instructions.
