FROM THE GARDEN RECIPES

Grilled Peaches in Amaretto with Vanilla Ice Cream
Serves 4—5

• 6 large yellow peaches, halved and pitted
• 1/2 cup vegetable oil
• 2 cups amaretto
• 1 gallon vanilla bean ice cream

Heat grill. When charcoals are banked and there are no flames, gently brush peaches—flesh side—with vegetable oil and place flesh-side down onto hot grill.

Gently flip over when peaches are carmelized and have grill marks. Place in rectangle cake pan and place to the side.

Heat oven to 400 degrees. Heat amaretto in a pot and pour over peaches in cake pan. Cook peaches in oven for about five to six minutes until tender.

Place in bowl with amaretto juices spooned over top. Add one large scoop of vanilla bean ice cream.

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Peach & Pistachio Empanadas with Peach Caramel Sauce
Serves 4-6

Peach Caramel Sauce

• 1 cup chopped peaches
• 1/2 cup butter, unsalted
• 1 cup sugar
• 1 tsp lemon juice
• 1/2 cup heavy cream
• Pinch salt

Place peaches in a blender or food processor with two tbsp of water. Process into a smooth puree.

Melt butter in a saucepan over medium heat. When the foam subsides, stir in sugar and lemon juice. Cook until the sugar melts and begins to caramelize into brown-colored syrup. Carefully stir in peach puree and boil for one minute.

Remove from heat and slowly add cream, a little at a time. Set aside to cool.

Peach Empanada Filling

• 2 peaches, peeled and chopped fine
• 1 tsp sugar
• 1 Tbsp cornstarch
• 1/2 lemon, juiced

Mix together in bowl and set aside.

Pistachio Dough Recipe

• 1 1/4 cup all purpose flour
• 1/2 tsp salt
• 1 Tbsp sugar
• 6 Tbsp cold butter, cut into small pieces
• 1/4 cup vegetable shortening, chilled solid
• 2 Tbsp cold vodka 2 Tbsp cold water
• 2 cups pistachios, shelled
• 2 Tbsp sugar
• 2 Tbsp coriander seed, toasted

In food processor, add flour, salt and sugar. Process until combined. Add butter and shortening, process until dough starts to form uneven clumps. Scrape down sides of bowl. Pour into mixing bowl.

Sprinkle water and vodka over flour mixture in bowl. With rubber spatula, fold until dough is slightly tacky and sticks together. Flatten dough into a disk and refrigerate for at least 45 minutes and up to two days.

Place pistachios, sugar and coriander seed into food processor and process until mixture is fine with crunchy bits of pistachio. Pour mixture onto a shallow pie or jelly roll pan and set aside.

Pull dough from refrigerator. Roll out onto a good amount of flour into a 12-inch circle, about 1/8-inch thick. Using a three or four-inch circle cutter, cut circles out of dough. Place each into pistachio mixture, press gently. Remove and add one Tbsp of peach pie filling to each circle. Fold circle over to form a half dome. Using a fork, gently press pie edges together. Move empanada to non-stick sheet pan. When finished, refrigerate empanadas for 30 minutes.

Heat oven to 350 degrees. Place empanadas in oven and cook for about 15-20 minutes. The crust should be golden and crispy.

Serve with Peach Caramel Sauce.

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Peach Ice Cream
Serves 6

Ice Cream Custard Base

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 2 eggs
• 2 egg yolks
• 3/4 cups sugar
• 2 1/2 cups ripe peaches, chopped unpeeled
• Juice of 1/2 lemon
• 3/4 cup sugar

Rough chop peaches. Do not over chop. Place peaches in bowl, mix in lemon juice and 3/4 cup of sugar. Cover and refrigerate for at least 2 hours. Drain juice from peaches and return peaches to refrigerator.

Warm milk and cream in a pot. Do not boil. Heat to simmer and turn off.

In large bowl, whisk egg yolks, whole eggs and 3/4 cup of sugar. Whisk half cup of hot milk mixture into egg mixture, then whisk egg mixture into remaining milk/cream mixture. Cook over medium heat, stirring with wooden spoon constantly, until mixture is thick enough to coat back of spoon—about 10 minutes.

Strain custard mixture into bowl and place in refrigerator until cold. Pour custard mixture into ice cream maker and process according to manufacturer's directions. Just before mixture is set, add peaches and place mixture in freezer to set.

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White Peaches Poached in Sauternes With Ciambelline and Mascarpone
Serves 5—6

Ciambelline

• 200g sugar
• 2 eggs
• 2 tsp vanilla extract
• Zest of 1 lemon
• 1 tsp ground cinnamon
• 3 Tbsp olive oil
• 350 g all purpose Flour
• 1 tsp baking powder
• Powdered sugar for dusting

Heat oven to 325 degrees. Beat sugar and eggs until pale and thick. Stir in the vanilla, zest, cinnamon, and oil until smooth and thick. Add flour and baking powder and mix until firm. Wrap and refrigerate one hour.

Uncover and roll pieces of dough into long sausage shapes, adding more flour to counter as needed. Shape into rings, about three inches in diameter. Place on a non-stick sheet pan and bake for about 15—20 minutes. Remove from oven and cool. Dust with powdered sugar and set aside.

Peaches

• 1 bottle (4 cups) sauternes wine
• 2 cups sparkling water
• 1 cup sugar
• 5 large white peaches ,unpeeled

Combine sauternes, two cups of sparkling water and sugar in a deep saucepan and bring to a simmer over medium heat.

Lower peaches into liquid and blanch until skins have loosened, about one to three minutes. Remove peaches with slotted spoon, carefully peel and set aside in a deep bowl.

Continue to simmer poaching liquid until it has slightly thickened and has reduced by half, about 15 minutes. Remove saucepan from heat and cool syrup completely. Pour syrup over peaches and set aside to marinate two to three hours.

Mascarpone

• 8 oz mascarpone
• 1/2 tsp almond extract

Whisk mascarpone and almond extract and place in refrigerator to chill.

To serve, place one poached peach in a martini glass or glass bowl. Drizzle syrup over top. Place dollop of mascarpone on top and place ciambelline on side.