| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Gma2 |
1 |
servings |
INGREDIENTS
| 12 |
|
Apricots or 3 peaches |
| 1 |
c |
Sugar |
| 2 |
c |
Water |
| 1/4 |
c |
Lemon juice |
|
|
One lemon; zest of |
| 1 |
|
Vanilla bean |
| 1/2 |
pt |
Vanilla ice cream |
| 2 |
c |
Raspberries |
| 2 |
tb |
Lemon juice |
| 1/2 |
c |
Sugar |
| 1 |
c |
Toasted almond slices |
| 2 |
c |
Whipping cream for garnish |
INSTRUCTIONS
MAKE A SIMPLE SYRUP FOR POAC
RASPBERRY SAUCE
1. To make the syrup, bring the sugar, water, lemon juice, vanilla
bean and zest to a boil. Steep for 10 minutes.
2. Poach apricots or peaches until tender. If you use peaches, remove
the skin. Let them cool in the syrup.
3. Make the puree in a blender— puree the raspberries with the
lemon juice. Add sugar to taste.
Presentation:
Remove fruits from syrup, remove any peach pits. In a small bowl,
place one scoop of vanilla ice cream and cover with raspberry sauce.
Garnish with whipped cream and toasted almonds.
Yield: 6 Servings
Converted by MC_Buster.
NOTES : From Chef and author Wolfgang Puck
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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