Saturn Peaches in Brik Paper
with Raspberry Sauce and Ice Cream
Brik papers, similar to spring roll wrappers, are paper-thin pastry sheets that cook up golden and crisp, yet stay delicate and neutral in flavor. This makes them perfect for savory or sweet applications. Check with your local international grocer to see if these are available. If not, try spring roll or phyllo sheets for similar results.
Yields approx 6 servings
Ingredients:
1 pt Raspberries, fresh
2 Tbl Sugar
1/2 ea Lemon, juice of
6 ea. Brik pastry, sheets of
As Needed Clarified butter, kept warm
As Needed Vanilla sugar (That in which
vanilla beans have been
stored)
3 ea Peaches, large, peeled, halved and
pitted, plus additional for garnish
As Needed Vegetable oil for frying
6 ea Ice cream, scoops of, vanilla, mint
Chocolate Chip or your favorite
Directions:
The raspberry sauce that accompanies this dish can be made ahead. In a small saucepan, combine the raspberries, sugar and lemon juice. Bring to a simmer. Cook the mixture until the raspberries have broken down, forming a sweet raspberry syrup. Puree, strain and chill the sauce until ready to use. Just before you are ready to prepare and serve the dessert, lay the sheets of brik pastry out flat and brush with just enough clarified butter to lightly coat the sheets. Sprinkle the sheets with sugar and place a peach half in the center of each sheet, cut side up. Fold the brik pastry over the peaches, completely encasing the peaches. Depending on the size of the peaches, trim some of the outer edge of the brik sheets so there isn't too much excess. Turn the peaches over and press down to seal the folded edges. In a wide, shallow saute pan, fry the peaches flat side down until golden and crisp. Flip the peaches over and brown on the second side.
Presentation:
Meanwhile, drizzle some raspberry sauce onto the center of individual serving bowls and place one of the fried peaches in each. Spoon on the ice cream, garnish with additional cut peaches if desired and serve immediately!
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