Saturday, July 16, 2016

Recipes by Joan Fontaine: Oven-Poached Peach Marzipan; Peach Plum Mousse

Joan Fontaine's Oven-Poached Peach Marzipan

2 large ripe clingstone peaches
3 tablespoons marzipan
1 tablespoon sweet butter
1/3 cup fresh orange juice, strained
1 1/2 tablespoons fresh lemon juice, strained
1/2 teaspoon finely grated orange rind
1/4 teaspoon finely grated lemon rind
2 tablespoons sugar

Peel peaches carefully by plunging a few seconds in boiling water. Work out stone keeping peach intact. Mix together marzipan and butter, replace peach stones with marzipan filling. Place fruit, filled side down, in buttered casserole.

Combine orange, lemon juice, grated orange and lemon rind with sugar, stir to dissolve. Spoon over peaches in casserole. Cook uncovered in preheated 425 degrees F. oven 25-30 mins. (or until done). Baste peaches often with fruit syrup.

Remove from oven; cool 10 mins. Place peach in champagne glass (or brandy snifter). To serve, spoon orange syrup over peaches. Serves 2.

Joan Fontaine's Peach Plum Mousse

6 ripe peaches
3 ripe purple plums
1 tablespoon lemon juice
1 tablespoon gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup sugar
1 tablespoon plum brandy
1 tablespoon peach cordial (or brandy)
1/8 teaspoon almond extract
2 egg whites
few grains salt
1 cup heavy cream, whipped

Peel peaches and plums by plunging into boiling water a few minutes. Stone, puree fruit enough to make about 2 cups liquid. Add lemon juice at once to prevent discoloration.

Soften gelatin in cold water. Pour boiling water over gelatin, stirring to dissolve.

Combine puree, gelatin-water mixture, sugar, plum brandy, peach cordial, almond extract and mix well. Beat egg whites until stiff, add salt, fold into fruit mixture. Beat heavy cream until stiff, fold into gelatin mixture. Place bowl over some cracked ice, beat until mixture starts to thicken. Pour into 1 qt. mold, cover; chill about 3 or 4 hrs. (or until mousse sets).

Unmold on grape leaves on glass dessert plate. Garnish with washed, chilled fruit (blueberries, raspberries or seedless grapes). Serve with fruit syrup (made from peach puree flavored with peach cordial, sweetened to taste). Serves 4.

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