Text 12117, 106 rader
Skriven 2014-04-13 10:21:00 av Dave Drum (75384.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Peachy Keen #2
======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peach-Blueberry Ice Cream Pie
 Categories: Pies, I scream, Fruits, Citrus
      Yield: 6 Servings
 
      6 oz Gingersnap cookies
      2 tb Unsalted butter; melted
      1 tb Heavy cream
      2 c  Fresh blueberries; divided
    1/3 c  Sugar
    1/4 c  Fresh lemon juice
      1 pt Peach ice cream; softened in
           - refrigerator for 20 mins
      2 c  Whipped cream (made from 1
        c  Heavy cream)
    1/4 c  Chopped crystallized ginger
 
  The only trick to this fruit-flecked pie created by Sweet
  Rose Creamery in Santa Monica, CA, is making sure it gets
  6 hours in the freezer to firm up.
  
  Finely grind cookies in a food processor (you should have
  about 1 1/3 cups). Transfer crumbs to a medium bowl. Add
  butter and cream; stir to coat. Press firmly onto bottom
  and up sides of a 9" pie dish. Chill until firm, at least
  30 minutes.
  
  Toss 1 3/4 cups blueberries, sugar, and lemon juice in a
  medium bowl; let macerate at room temperature for at least
  1 hour.
  
  Transfer blueberry mixture to a large heavy saucepan and
  cook over medium heat until berries soften and juices are
  released, 10-15 minutes. Strain berries through a
  fine-mesh sieve into a medium bowl. Cover and chill juices
  and berries separately until cold.
  
  Mix softened ice cream with chilled cooked blueberries.
  Scrape ice cream mixture into crust; smooth top. Freeze
  until firm, at least 6 hours. DO AHEAD: Pie can be made 2
  days ahead. Cover and keep frozen.
  
  Soften pie in refrigerator for 10 minutes before serving.
  Top with whipped cream; scatter remaining 1/4 cup fresh
  blueberries over. Garnish with ginger. Drizzle each slice
  with reserved blueberry juices.
  
  Sweet Rose Creamery, Santa Monica, CA
  
  Bon Appétit | June 2012
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 09 July 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ginger-Vanilla Fro Yo With Peach Compote
 Categories: Desserts, Dairy, Fruits
      Yield: 6 servings
 
      2 c  Plain Greek yogurt
      3 c  Vanilla pudding
    1/4 c  (1 oz) crystallized ginger;
           - fine chopped
      4 tb Honey
      1 ts Vanilla extract
      2 lg Ripe peaches; pitted, sliced
        sl Halved
      3 tb Sugar
      1 ts Grated fresh ginger
    1/2 ts Cinnamon; more for garnish
 
  In a bowl, whisk together yogurt, pudding, crystallized
  ginger, honey and vanilla until smooth. Freeze until
  solid, 4 to 6 hours. Remove from freezer and defrost
  slightly, 15 minutes. In a medium saucepan, bring to a low
  boil peaches, 1 tablespoon water, sugar, fresh ginger and
  cinnamon; reduce heat and simmer until liquid thickens and
  peaches soften slightly, 4 to 5 minutes. Remove from heat;
  let cool. In a food processor, process frozen
  yogurt-pudding mixture until smooth. Divide fro yo and
  peach compote among 6 bowls; sprinkle with cinnamon.
  
  by Adeena Sussman
  
  SELF | August 2013
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

... As for butter vs margarine, I trust cows more than chemists - Joan Gussow
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