Tuesday, May 31, 2011
Peach Crisp with White Chocolate and Brandy Sauce
A tradition at our Labour Day family gathering, this peach dessert is a huge hit.
(This recipe comes from a 130 year old restaurant in Frankenmuth Michigan)
10 medium peaches, ripe and firm
2 tbsps corn starch
1 cup plus 3 tbsps sugar
10 tbsps unsalted butter, cold
1 cup bread flour
6 oz. white chocolate, good quality
1/2 cup brandy
Preheat oven to 375
Wash the peaches, cut them in quarters vertically and then crosswise in half. Rub the corn starch and 3 tablespoons sugar together with your fingers. Toss with the fruit in a bowl. Run hot water over a 2 1/2 quart shallow earthenware baking dish to warm it. Dry it and put in the peaches. Scrape any residue left clinging to the bowl over the fruit.
Cut butter into 1 inch pieces. Put it in mixing bowl with the remaining sugar and flour. Mix with the paddle attachment at low speed until the mixture is crumbled. Stop mixing as soon as you see the colour begin to yellow. Spread the topping over the fruit and bake until the topping is golden brown and the fruit is bubbling around the edges. Approximately an hour and 10 minutes.
To make the sauce, slowly melt white chocolate over simmering water (I use the microwave only 1 minute at a time and stir after each minute. Even if it is not entirely melted stirring it will help melt the rest. It is incredibly easy to burn white chocolate) Be careful not to raise the heat too high. Too much heat will curdle the chocolate.
Stir in brandy until completely mixed. Serve crisp still warm from the oven or at room temperature. Place serving on plate and top with sauce. Serves 12.