Wolfgang Puck BBLFP050 - Manual (Page 21)

40
Fresh Peach Melba with
Raspberry Sauce
Makes 6 servings
INGREDIENTS
For the Poached Peaches
3 large ripe, firm, freestone peaches
2 cups water
2 cups sugar
1/4 cup lemon juice
Grated zest of 1 lemon
For the Raspberry sauce
1 pound raspberries
1/2 cup sugar
2 tablespoons lemon juice
METHOD
1 Bring a saucepan of water to a boil and boil peaches for about
20 seconds. Transfer to a bowl of ice water to cool. Drain and peel
away skin.
2 Use Citrus Juicer attachment to juice the lemon.
3 In another saucepan, make a simple syrup. Stir together the 2 cups
water, the sugar, and the lemon juice and zest. Over medium-high
heat, bring the mixture to a boil, then reduce the heat to low. Add
the peach halves to this syrup and continue simmering until tender,
5 to 7 minutes. Remove from the heat and let the peaches cool in
the syrup. Transfer the fruit and syrup to a nonreactive bowl, cover
with plastic wrap, and refrigerate until serving time.
4 Make the Raspberry sauce: Put the berries, sugar, and lemon juice in
the Food Processor Mixing Bowl fitted with the Chopping blade and
process until puréed. Place a fine-mesh strainer over a nonreactive
bowl and, with a rubber spatula, pass the puree through the strainer
to remove the seeds. Cover with plastic wrap and refrigerate.
5 Before serving, toast the sliced almonds in a small, dry skillet over
low heat, stirring almost continuously, until they turn light golden,
about 3 minutes. Transfer immediately to a bowl to cool.
6 To serve, scoop the ice cream into six attractive, chilled serving
bowls. Remove the peach halves from their syrup and place them
cut side down on top of the ice cream. Drizzle each serving gener-
ously with the raspberry sauce, garnish with whipped cream and
toasted almonds, and serve immediately.
Recipe courtesy Wolfgang Puck Makes it Easy,
Rutledge Hill Press, 2004
39
Cilantro-Mint Vinaigrette
Makes 4 servings
INGREDIENTS
1 egg yolk
Juice of 2 limes
1 1/2 tablespoons soy sauce
1 medium clove garlic, chopped
1 cup rice vinegar
1/2 teaspoon Chinese chile sauce (optional)
1/2 cup (1 bunch) cilantro leaves, coarsely chopped
6 sprigs mint leaves
1/2 teaspoon kosher salt
Pinch of black pepper
1 1/2 tablespoons packed brown sugar
1 1/2 cups peanut oil
2 teaspoons sesame oil
METHOD
1 Assemble all ingredients.
2 Use Citrus Juicer attachment to juice the limes.
3 Put the egg yolk, lime juice, soy sauce, garlic, rice vinegar, Chinese
chile sauce (if using), cilantro leaves, mint leaves, salt, pepper, and
brown sugar in the Blender Jug. Mix on low speed for about 20
seconds or until the mixture is smooth.
4 With the machine running, drizzle in the oils and process until the
mixture is thick. Refrigerate until ready to use.
Recipe courtesy Wolfgang Puck Makes it Easy,
Rutledge Hill Press, 2004
HSN_3n1BlenderManual 6/25/10 11:08 AM Page 39