|
SUMMER GRILLED
PEACH MELBA WITH
VANILLA ICE CREAM
image by Frankie Leal
Ingredients
2 Cups Raspberries
1/4 Cup Framboise Raspberry Liqueur
1/2 Cup Water
1/2 Cup Sugar
2 tsp. Corn starch
4 Ripe (But Firm) Peaches – Pealed, Pitted & Halved
Vanilla Bean Ice Cream
Directions
Simmer raspberries in Framboise, water and sugar for 10-15 minutes.
Mash berries with a spoon; thicken with 2 tsp. corn starch mixed with
2 tsp. water.
Grill peaches for 2-3 minutes per side. Place 2 peach halves in each bowl with a scoop of ice cream and top with Raspberry sauce.
Chefs Notes:
Not a big Peach fan. Try this recipe with Plums.
|
|
 |
|
 |
About
the Chef:
Chef Bill Hassett has been in the culinary
industry for 24 years and has owned and
operated several restaurants in that time
span. Currently Bill is the owner of Masterpiece
Catering, specializing in everything from
small intimate dinners, Birthday’s,
Wedding’s, Reunion’s, Corporate
Events, Family Gathering’s, Holiday
parties or any other special events that
you may have. Call Chef Bill Hassett today
to reserve your evening with a master of
the trade. 559.393.5147 |
|
Want
to view the rest of the
magazine? Subscribe Now and get the Magazine delivered
to your home for free. |
|
