By some crazy twist of fate, I posted 3 salad recipes last week. Mind you, they were all fantastic…but I was chomping at the bit to make something sweet. And thank goodness today’s French Fridays’ dish was this amazing dessert that both Bill and I enjoyed…in fact, I savored every delicious bite. I did have to giggle when Bill looked at the components in the fridge and asked, “Where’s the Melba?”
Whole, peeled peaches were poached in a sugar syrup flavored with lemon peel and a vanilla bean. A good slosh of Chambord into the syrup added that je ne sais quoi which the peaches absorbed as they cooled in the liquid. Then the peach halves (or slices, in my case) were layered with a fresh raspberry sauce, ice cream, and whipping cream. In an unusual move, I showed some caloric restraint and skipped the whipped cream. I also made more of a composed dessert arrangement versus the typical parfait. A simply marvelous dessert.
This is a big week for me and my Dorista friends…recipe #100! I’ve only made 91, but what sensational food and marvelous friends I’ve made along the way. Dorie’s recipe can be found on Good Eats.
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