| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Essnce02 |
1 |
servings |
INGREDIENTS
| 4 |
|
Whole Peaches; peeled, and |
|
|
; cut into 1/4. wedges |
| 3 |
tb |
Butter |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Brandy |
|
|
=== CUSTARD === |
| 2 |
c |
Heavy cream |
| 4 |
|
Eggs |
| 1/2 |
c |
Brown sugar |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1 |
|
Unbaked 9. pie crust |
|
|
Powdered sugar; in a shaker |
|
|
Fresh mint |
|
|
Whipped cream; in pastry bag |
INSTRUCTIONS
Preheat the oven to 450 degrees. For the peaches: Over high heat, in a
saute pan, heat the butter. When the butter is hot add the sugar. Stir
until the sugar is dissolved. Add the peaches and saute for 5 to 6
minutes, or until the sugar starts to turn dark amber in color.
Incorporate the brandy into the peach mixture. Carefully ignite the
brandy and flambe the peaches. Remove from heat and allow to cool,
about 10 minutes. For the custard: In a mixing bowl, whisk all the
ingredients together until fully incorporated. In an unbaked pie
crust, spoon the brandied peaches over the pie crust. Place the crust
in the oven and pour the custard into the shells. This prevents
spilling the custard in the oven. Bake for 1 hour or until the
custard sets. Place foil around the crust for the first 30 minutes
and then remove. This keeps the crust from getting too brown. Allow
to cool for about 30 minutes. Place a slice of the pie on the plate
and garnish with powdered sugar, whipped cream, and fresh mint. This
recipe yields one 9-inch pie.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2293 broadcast 02-25-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-09-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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