CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Emlive10 |
1 |
Servings |
INGREDIENTS
2 |
lb |
Fresh, ripe peaches |
1 |
t |
Olive oil |
1/8 |
t |
Freshly ground black pepper |
2 |
T |
Cornstarch |
2 |
T |
Honey |
2 |
pt |
Fresh raspberries, picked |
|
|
over |
1 1/2 |
c |
Sugar |
2 |
c |
Heavy cream |
4 |
|
Egg yolks |
2 |
c |
Bleached all-purpose flour |
1/2 |
t |
Ground cinnamon |
1 1/2 |
t |
Sugar |
1/2 |
t |
Salt |
3/4 |
c |
Lard |
3 |
T |
Ice water, as needed up to |
2 |
T |
Cinnamon sugar |
INSTRUCTIONS
4
Preheat the oven to 450 degrees F. Put the peaches in a shallow baking
pan and rub with the olive oil. Season with the salt and pepper. Bake
until very tender, about 20 minutes. Remove from the oven and let cool
completely. Peel and stone the peaches, reserving the peels and
stones. Put the peaches in a food processor, reserving any juice, and
puree until smooth. Combine the reserved peach juice with the
cornstarch to make a slurry. Combine the slurry with the peach puree
and cook over medium heat until thick, about 5 minutes. Add the honey
and mix well. Cool and refrigerate until ready to use. For the ice
cream, in a saucepan, over medium heat, combine the peach peels and
stones, the raspberries, sugar and the cream. Bring to a boil, reduce
to a simmer and cook for 4 minutes. Remove from the heat. Remove the
stones, then puree the mixture using a hand-held blender or food
processor. Strain the mixture through a fine-mesh sieve. Place the
mixture back in the saucepan. In a separate small bowl, whisk the
yolks until smooth. Add 1/2 cup of the cream mixture to the yolks and
whisk well. Add the yolk mixture back to the cream and continue to
cook for 3 to 4 minutes. Remove from the heat and strain through a
fine mesh sieve. Cool in an ice bath until chilled. Freeze in an ice
cream machine according to manufactures directions. Keep frozen until
ready to use. For the crust, combine the flour, cinnamon, sugar and
salt, in a medium-size mixing bowl. Add the lard and work it in with
your hands until the mixture resembles coarse crumbs. Add the water 1
tablespoon at a time, working it in with your hands. Add only as much
as you need for a smooth ball of dough to form. Wrap the dough in
plastic wrap and refrigerate for at least 30 minutes. To assemble,
remove the crust from the refrigerator and bring to room temperature.
Lightly dust the work surface with flour. Divide the dough in half,
saving half for later use. Roll the dough out 1/8-inch thick into a
14-inch circle. Using a 6-inch round cutter, cut the dough into 6
circles. Spread a sixth of the peach filling in the center of each
round, fold the dough over, and crimp the edges together with a fork.
Heat a deep-fryer to 360 degrees F. Fry the pies, 2 to 3 at time,
until golden brown. Drain on paper towels. Season with the cinnamon
sugar. Serve each pie with a scoop of the Roasted Peach and Raspberry
Ice Cream. Yield: 6 servings Converted by MC_Buster. Per serving:
5020 Calories (kcal); 358g Total Fat; (62% calories from fat); 26g
Protein; 453g Carbohydrate; 1649mg Cholesterol; 1282mg Sodium Food
Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 70
Fat; 24 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C42
Converted by MM_Buster v2.0n.
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