| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy |
California |
Desserts, Fruits |
2 |
Servings |
INGREDIENTS
| 2 |
|
Peaches, peeled, then vacuum-packed with sugar syrup and vanilla beans, cook in boiling water for ten minutes |
| 6 |
oz |
Vanilla ice cream |
| 16 |
|
Pieces orange wedges in own juice, cooked w/grenadine syrup |
| 4 |
tb |
Orange zest |
| 2 |
ts |
Chopped pistachio |
| 4 |
|
Mint leaves |
| 6 |
|
Pieces cherries, cut into half and remove stems |
| 6 |
tb |
Orange juice |
INSTRUCTIONS
Remove stones from the poached peaches. Arrange the orange wedges and
cherries on a plate in a circle following the edge of the plate. Place a
peach in the middle of the orange wedges and put the ice cream on top of
each peach.
Sprinkle with orange zest over the oranges.
Pour orange juice over oranges.
Decorate with mint leaves.
Sprinkle chopped pistachio nuts on top of the ice cream. Serves: 2 Typed in
MMFormat by cjhartlin@msn.com Source: Food & Wine the Westin Way Chef
Tadashi Katoh, Chef de Cuisine, Century Plaza Hotel, Los Angeles.
Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 27, 1998
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