Poached Peaches With Cinnamon Ice Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy, Eggs | Vegetarian | Veg1, Vegetarian | 1 | Servings |
INGREDIENTS
| Ripe peaches | ||
| Orange juice for poaching | ||
| 1 | Vanilla pod, seeds removed | |
| 1 | pt | Skimmed milk |
| 1 | t | Cornflour, slaked with a |
| little water | ||
| 1 | t | Ground cinnamon |
| 2 | Free-range egg yolks | |
| 1 | T | Raw cane sugar |
| Pured raspberries to serve | ||
| 1 | Sprig fresh mint to garnish |
INSTRUCTIONS
Pour sufficient orange juice over the peaches to cover them and poach gently for 3 minutes. Drain, skin and refrigerate until required. Place the vanilla pod in a small pan with the milk, bring slowly to the boil and add the cornflour and cinnamon. Stir until thickened, then lower the heat and simmer for 2 minutes Whisk the egg yolks and sugar together and pour on the hot milk. Return to a clean pan and cook over a low heat (do not allow the custard to boil) until the mixture coats the back of a spoon. Transfer to an ice cream machine and churn for 15 minutes. Place the peaches on individual serving plates. Spoon a little raspberry puree around the base of each and arrange a quenelle of cinnamon ice cream on top. Garnish with a sprig of mint. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 375
Calories From Fat: 94
Total Fat: 10.5g
Cholesterol: 39mg
Sodium: 230.6mg
Potassium: 1309.2mg
Carbohydrates: 56g
Fiber: 6.3g
Sugar: 51.1g
Protein: 19.2g