Warm peach & raspberry compote/ice cream/co

4 Servings

Ingredients

Quantity Ingredient
or
2 tablespoons water
1 pint raspberries
1 cup all-purpose flour
5 ounces cold butter

Directions

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

: Crème Fraîche Ice Cream : 1½ cups milk

: 6 egg yolks

: ¾ cups sugar

: ½ vanilla bean,

: ¼ teaspoon vanilla extract : 1 ½ 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 to 3 tablespoons sugar

Zest of ½ lemon

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

⅓ cup sugar

¼ teaspoon baking powder

⅔ 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 ⅛-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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