White peaches are seasoned with a raspberry sauce, garnished with fresh basil leaves and served with vanilla ice cream in this gourmet recipe as served at the luxurious Hotel Normandy. This dish was specially made for Hollywood actress Kim Basinger while she was staying at the Hotel Normandy for the film festival. This is a simple dish made with a few ingredients presented in an elegant and feminine manner. Peaches oxidize quite quickly so you need to move fast when preparing them but care should also be taken since they have very delicate skins and bruise easily. Have a bowl of ice ready, squeezed with lemon juice to place the peeled and sliced peaches in. The water and lemon helps prevent the peaches from discoloring and keeps it from being exposed to the air. The peaches are served in a pool of raspberry sauce made with fresh raspberries, pureed in a blender or juicer and enhanced with lemon juice and icing sugar. To serve this dish, use a hollow plate to enclose the sauce inside without spilling over.
The peaches are arranged around the plate on top of the raspberry sauce, forming a rosace or rose pattern. For a beautiful presentation, slice the peaches into equal segments and proportions. The dish is garnished with fresh basil leaves and a scoop of vanilla ice cream for a wonderfully balanced dish. The dessert is light and luxurious at the same time. Pair this with a dessert French wine like Sauternes; the fruity and nutty notes in this delicately sweet wine include honey, apricots, and peaches making it a perfect complement to the dessert. Ideally, use white peaches or nectarines to make this recipe, but you can also use regular peaches. White peaches have paler and more delicate skin than the common yellow peaches, with blushes of pink and red. The flesh of white peaches is the color of champagne and the center around the pit is red.
Ingredients
4 large white peaches
1 bouquet basil leaves
The peaches are arranged around the plate on top of the raspberry sauce, forming a rosace or rose pattern. For a beautiful presentation, slice the peaches into equal segments and proportions. The dish is garnished with fresh basil leaves and a scoop of vanilla ice cream for a wonderfully balanced dish. The dessert is light and luxurious at the same time. Pair this with a dessert French wine like Sauternes; the fruity and nutty notes in this delicately sweet wine include honey, apricots, and peaches making it a perfect complement to the dessert. Ideally, use white peaches or nectarines to make this recipe, but you can also use regular peaches. White peaches have paler and more delicate skin than the common yellow peaches, with blushes of pink and red. The flesh of white peaches is the color of champagne and the center around the pit is red.
Ingredients
4 large white peaches
1 bouquet basil leaves
For the raspberry juice:
0.66 lbs. mature raspberries
1 lemon
7 tablespoons powdered sugar
1. Peel the peaches and cut into segments. Place in a bowl of ice with some lemon juice to keep the peaches from oxidizing.
2. To make the raspberry sauce, place fresh raspberries in the food mill or juicer and add lemon juice and icing sugar to make a sauce. Pour the sauce around the hollow of the plate. Place segments of peaches around the plate on top of sauce, making a rosace pattern.
3. Decorate with filaments of fresh basil on top of the pears. In the middle of the rosace, place a scoop of ice cream. Crown the ice cream with basil leaves.
0.66 lbs. mature raspberries
1 lemon
7 tablespoons powdered sugar
1. Peel the peaches and cut into segments. Place in a bowl of ice with some lemon juice to keep the peaches from oxidizing.
2. To make the raspberry sauce, place fresh raspberries in the food mill or juicer and add lemon juice and icing sugar to make a sauce. Pour the sauce around the hollow of the plate. Place segments of peaches around the plate on top of sauce, making a rosace pattern.
3. Decorate with filaments of fresh basil on top of the pears. In the middle of the rosace, place a scoop of ice cream. Crown the ice cream with basil leaves.
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