Warm Peach Crisp With Blue Cheese Ice Cream, Caramel Sauce and Crème Anglaise
Courtesy of Pastry Chef Amelia Dietrich Opus 251, Philadelphia, PA
Makes 6 servings
Ingredients
- 2 sticks of butter
- 1 cup light brown sugar
- 2 cups flour
- 1 1/4 cup toasted pecans
- 6 peaches, peeled and sliced 1/4-inch thick
- 1 TBSP sugar
- 1 TBSP cinnamon
- 2 TBSP butter
- 1 box of phyllo dough sheets
- 4 TBSP melted butter1/4 cup sugar
- 1 quart heavy cream
- 1 quart half-n-half
- 2 cups sugar
- 8 egg yolks
- 8 ounces buttermilk blue cheese
- 1 quart half-n-half
- 1/2 cup sugar
- 1 vanilla bean
- 6 egg yolks
- 1 1/4 cup sugar
- 1/3 cup water
- 1 cup heavy cream
Directions
For crisp topping, cream butter and brown sugar. Add flour and mix well. Add pecans. Spread in bottom of 8-inch cake pan. Bake at 350°F until light brown, about 15 minutes.
Lightly coat peach slices with sugar and cinnamon. Dot with butter, and then bake at 375°F for 15-20 minutes, until cooked through.
Place phyllo sheets on flat surface. Cut into 3" by 8" strips. Brush first strip with butter and place inside 2" high metal cake ring, lengthwise, draping over top edge. Continue to overlap additional strips, radiating in a circle until dough resembles a cup. Sprinkle with 2 tsp. sugar. Bake at 375°F for 10-15 minutes, until golden. Cool and remove from ring. Repeat five times for additional "cups."
Heat heavy cream, half-n-half and 1 cup of sugar to scald. Whisk yolks with remaining cup of sugar. Temper hot cream mix into yolks. Return mixture to stove and heat to 170°F while whisking constantly. Strain and freeze until cold. Process mixture in ice cream maker. Fold in blue cheese. Return to freezer.
Warm half-n-half, 1/4 cup sugar and vanilla bean to scald. Whisk yolks with remaining 1/4 cup sugar. Temper half-n-half mix into yolks. Return to stove and heat until thickens, stirring constantly. Strain and chill.
Caramelize 1 1/4 cups sugar and water in large saucepan over medium heat until light golden brown. Remove; add cream and stir carefully. Return to low heat and mix completely.
Place crème anglaise and caramel sauce in a pool in center of each serving plate. Place phyllo ring on top. Fill with warmed peaches. Cover with tablespoon of crisp topping and a scoop of blue cheese ice cream on top.