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Roasted Peach with Dried Fruits and Bitter Almond Ice Cream

 
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Restaurant: Restaurant Helene Darroze

Chef: Helene Darroze

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 3.8/ 5 - 10 votes - 1,414,816 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
30
Cooking recipe Search Tags:
 Roasted Peach with Dried Fruits and Bitter Almond Ice-cream Roasted Peach
Recommended wine with the dish:
Champagne
Difficulty level:
Cooking Recipe Preparation time
  • Preparation : 30 minutes
  • Cooking: 20 minutes
Cooking Recipe Ingredients
  • 4 peaches
  • 3.5 oz. mixture of dry fruits: hazelnut, walnut, pistachio, pine nuts, almond
  • 2 tbsp. sugar
  • 3.5 oz. almond powder
  • 3.5 oz. pomade butter
  • Frozen matches
  • Bitter almond ice-cream
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Start by preparing the peach stuffing. Mix sugar, pomade butter, almond powder and dried fruits. Hollow the peaches by taking off their hat and cutting around the core.
  2. Then, fill the peaches with the stuffing, put the lid (their hats) back on, and put peaches on a plate or pan to roast them.
  3. Now, add some greasy, for example butter, and put them in the oven for about 20 minutes, without stopping to moist them during the cooking process.
  4. After about 20 minutes, the peaches are roasted. Place one peach on each dish, pour some cooking gravy over the dish and accompany the peaches with lightly bitter almond ice-cream and frozen matches, for the contrast between hot and cold.
Restaurant
Name:
Restaurant Helene Darroze
Phone:
+33 1 42 22 00 1
Website:
Address:
"4, rue d'Assas&
City:
Paris
Country:
Fr
Overview:
"After learning fom Ducasse, Helene Darroze has brought the generosity of the Landes region and its family tradition to Paris. The restaurant has been decorated by her cousin with originality and brilliance, perfectly relating to Helene Darroze’s delicious cuisine. A boutique and tapas bar, offering appertizers and rustic Landes dishes, are installed on the first floor. The excellent restaurant is on top in the second floor. Helene Darroze is definitely the rising star!"
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