I need a recipe from a Jean Pierre, Company's Coming cookbook?!


Question: I have moved 4000 miles and got rid of almost everything I own. Now I need a recipe I used to have from that cookbook. It is a jello recipe called 'Peaches and Cream'

Does anyone have it?


Answers: I have moved 4000 miles and got rid of almost everything I own. Now I need a recipe I used to have from that cookbook. It is a jello recipe called 'Peaches and Cream'

Does anyone have it?

Flavors of France
Roast Peaches with Almond Milk and Pistachio Ice Cream

In collaboration with VFC and the Centre d'Information des Glaces

Ingredients for 4 servings
500 ml (2 cups) pistachio ice cream
4 ripe peaches
1 container of sweetened condensed milk
1/2 tsp. almond extract
1 tbsp. green pistachios
A few blanched almonds for garnish

Method
Grind the pistachios in a small food processor.
Cut the peaches in half; gently separate the two halves and remove the pits.
Peel each peach half and place in a baking dish. Cook under the broiler for 10 minutes, keeping a close eye on the cooking.
Meanwhile, pour the sweetened condensed milk into a saucepan; add the almond extract and 50 ml (3 tbsp.) water. Heat gently.
Place two roasted peach halves on each plate; spoon some sauce over top, sprinkle with ground pistachios and garnish with a few blanched almonds. Serve with the pistachio ice cream.

Nectarine Sabayon

Ingredients
6 nectarines
1 packet of vanilla sugar
4 egg yolks
250 ml (1 cup) fruity white wine
100 g (1/2 cup) sugar
30 g (2 tbsp.) butter

Garnish

Flaked almonds

Method
Wash and dry the nectarines. Pit them and cut into pieces.
Melt the butter and vanilla sugar in a skillet. Quickly brown the nectarines in the mixture.
In a heatproof bowl, whisk together the egg yolks, sugar and wine.
Place the bowl over a bain-marie at 70° C (160° F) and cook for 10-15 minutes, whisking constantly to form a thick creamy mousse. The mixture should stick to the whisk before falling off.
Divide the fruit among stemmed dessert dishes and top with the warm sabayon.
Sprinkle with flaked almonds and serve immediately.

Note:
This one sounded good so I added it to the above cream recipes.

Flavors of Turkey
The Sultan's Dessert - Sultan Tatlisi

Chef's Note:
Kaymak is cream obtained from buffalo milk. You can replace it with stiffly whipped cream.

Ingredients
500 g (18 oz.) dried apricots
1 glass of water
1 glass of sugar
1 tbsp. lemon juice
1 glass of sweetened whipped cream or kaymak

Method
Wash the apricots; place in a saucepan;
add the water, sugar and lemon juice and cook until the apricots are tender and the liquid is syrupy;
drain the apricots;
fill the apricots with kaymak or sweetened whipped cream and reserve in the refrigerator.

hope these help. enjoy.





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