Restaurants›The Kitchen Restaurant›A Bushel And Peck… Recipe

A Bushel And Peck… Recipe

Inspired by The Kitchen Restaurant
Time1h
Serves4

Honey Glazed Stone Fruit with White Chocolate Ice Cream, Almond Frangipane, Candied Ginger, and Anise Hyssop.

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Ingredients

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Honey Glazed Stone Fruit with White Chocolate Ice Cream

Method

Preparation Steps

1

Prepare the Stone Fruits

Preheat the oven to 375°F (190°C). Cut the stone fruits in half and remove the pits. In a bowl, mix honey and melted butter, then brush the mixture over the cut sides of the fruits. Place them cut-side up on a baking sheet.

2

Bake the Fruits

Bake in the preheated oven for about 20-25 minutes until they are tender and caramelized.

3

Make the White Chocolate Ice Cream

In a saucepan, heat the heavy cream and milk until just simmering. Remove from heat and stir in chopped white chocolate until melted. Let it cool slightly, then whisk in sugar and eggs. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

4

Prepare the Almond Frangipane

In a bowl, mix almond flour, all-purpose flour, powdered sugar, and eggs until smooth. Spread the frangipane mixture over the baked fruits once they are done.

5

Bake Again

Return the baking sheet to the oven and bake for an additional 15-20 minutes until the frangipane is golden and set.

6

Serve

Serve the warm honey glazed stone fruit topped with a scoop of white chocolate ice cream, a sprinkle of candied ginger, and garnish with fresh anise hyssop leaves.