Pieces and reserve in a dry, airtight container.Ģ peaches, pitted and diced 2.5 cm (1 inch) Lightly brush the dough with softened butter and dust with turbinado sugar. Transfer, along with the parchment, to a baking sheet. Knead by hand to fully incorporate, about 1 minute. Turn the dough out onto a clean work surface and Combine the cooked yolks, flour, butter, sugar, baking powder, salt,Īnd lemon zest in a food processor. Pass the yolks through aĬoarse-mesh tamis. Reserve the cooked whites for another use. Drain and shock the eggs in the ice bath until cold. Carefully submerge the eggs in the boiling water and cook until hardboiled, about 10 minutes. Reserve in an airtight container, refrigerated, for up to 3 Strain the anglaise through a chinois and chill over the Pour the egg mixture into the rest of the warm cream, whisking.Ĭook over medium heat, whisking constantly, until heated to 84☌/183☏ and thickĮnough to coat the back of a spoon. Slowly whisk one-third of the warm cream into the egg mixture Strain the cream through a chinois and set aside. Cover and let steep at room temperature for 30 minutes. Bring to a simmerĪnd remove the pan from the heat. Heat the cream, milk, and vanilla in a saucepan. Remove the pan from the oven and let cool to room Transfer the pan to the oven and roast the peaches Cook, gently basting the peaches to evenly cook, until theyĪre slightly softened, about 5 minutes. Heat the pan over medium heat andīring the syrup to a simmer. Saucepan and cover halfway with the roasting syrup. Reserve the syrup in anĪirtight container, refrigerated, for up to 3 days. Uncover and strain the syrup through a chinois. Cover and let steep at room temperatureįor 30 minutes. Rosemary to the pan and remove from the heat. Simmer until the liquid is reduced by half. Stir to dissolve the sugar.īring to a boil and turn the heat to low.
Heat the wine, sugar, and honey in a saucepan over high heat.
0 kommentar(er)
