Peach Haeberlin

PEACH HAEBERLIN PAIRED GREAT WITH ALSACE GEWURZTRAMINER WINE

Prep time: 1 hour and 30 min

Ingredients for 8 People:

  • 8 peaches poached in vanilla syrup
  • Ice cream pistachio:
2 cups of milk
  • 8.8oz sugar
  • 5 egg yolks
  • 5.3oz freshly blanched pistachios
  • 2 drops of bitter almond

Sabayon sauce:

  • 1 bottle of Cremant d’Alsace (Sparkling wine or Champagne may substitute)
  • 10.6oz sugar
  • 16 egg yolks
  • Creme Chantilly to decorate

Prepare the ice cream:

 

Step 1 Boil milk and cream binding with half of the sugar. Step 2 In a bowl, beat the yolks with remaining sugar and pour the boiling milk. Step 3 Put on low heat (double boiler) and cook until “jusqu’a la nappe”.
 Step 4 Remove from heat and add the freshly blanched pistachios crushed, and a few drops of bitter almond.
 Step 5 Filter through a fine strainer and put the mixture in an ice cream maker.

Make the Sabayon:

 

Step 1 In a saucepan, beat egg yolks with sugar until the mixture whitens.
 Step 2 Add the bottle of cremant d'alsace. Step 3 Place over low heat in a double boiler and whisk until the batter thickens. Step 4 Remove from heat and whisk until cool.

To Plate:

 

Step 1 On a large shallow dish, place a peach as well as two large scoops of pistachio ice cream. Step 2 Drizzle with champagne sabayon and decorate with a little whipped cream.