Warm Peach And Raspberry Compote/Ice Cream/Co

* Exported from MasterCook *

WARM PEACH AND RASPBERRY COMPOTE/ICE CREAM/CO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ice Cream Cookies

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Warm Peach and Raspberry Compote over Crème Fraîch Ice
Cream with Pine Nut Cookies
: Crème Fraîche Ice Cream

: 1 1/2 cups milk

: 6 egg yolks

: 3/4 cups sugar

: 1/2 vanilla bean,
or
: 1/4 teaspoon vanilla extract

: 1 1/2 cups crème fraîche
In small saucepan whisk together the milk, egg yolks,
sugar and vanilla bean. Whisk constantly over medium
heat until thickened. Remove from heat and immediately
transfer to a stainless steel bowl. Cover and
refrigerate until cold. Remove vanilla bean. Transfer
to the mixing container of an ice cream machine.
Refrigerate until slushy. Add the crème fraîche and
continue mixing until the ice cream is firm. Transfer
to a storage container and pack down lightly. Freeze
until serving. Makes about 1 quart.

Warm Peach and Raspberry Compote

2 to 3 ripe peaches, peeled

2 tablespoons water

2 to 3 tablespoons sugar

Zest of 1/2 lemon

1 pint raspberries

Cut peaches into cubes, place in a small saucepan.
Stir in water, sugar and lemon zest. Cook just until
peaches are tender. Stir in raspberries and heat just
until warmed. Taste and adjust flavor with sugar or
lemon juice as needed.

NOTE: This is best made shortly before serving.

Pine Nut Shortbread Cookies

1 cup all-purpose flour

1/3 cup sugar

1/4 teaspoon baking powder

5 ounces cold butter

2/3 cup (5 ounces) ground pine nuts

1 teaspoon Cointreau (orange flavored liqueur)

Whole pine nuts for decoration

In the small bowl of a mixer combine flour, sugar and
baking powder. Gradually mix in the butter until
mixture resembles coarse cornmeal. Blend in pine nuts
then mix briefly. Turn out onto a lightly floured
board and gently knead in the Cointreau. Form the
dough into a disk, wrap with plastic and refrigerate
until firm. Allow dough to soften slightly at room
temperature before rolling out.

Roll dough on a lightly floured sheet of parchment
paper to a thickness of 1/8-inch. Leaving the dough on
the paper, neatly cut rows of round cookies spaced
about 1 inch apart. Remove the excess dough from
between the cookies and transfer the entire sheet of
parchment onto a baking pan. Repeat process with dough
scraps.

Gently press a few whole pine nuts onto the top of
each cookie. Bake at 350°F until golden (8 to 10
minutes). Do not overbake. Allow to cool slightly
before removing from baking sheet. Makes about 2 dozen
small cookies.

NOTE: To grind pine nuts, place in a food processor
fitted with a metal blade and sprinkle lightly with
flour. Pulse several times until ground.

TO SERVE: Place a few small scoops of ice cream in a
dessert dish (or a very elegant glass). Spoon the warm
compote over the ice cream and arrange a couple of
cookies at the side. Serve immediately, and do the
dishes in the morning.·



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