Thursday, September 9, 2010

Ethan's Bruleed Peaches with Cinnamon Whipped Cream

My husband has made this for a few events in the last month or so. And according to him, people go bonkers for it. So I thought I would try it for myself. And sure enough, a juicy peach, burnt sugar and creamy cinnamon whipped cream are an excellent summer treat, especially with peaches wowing us all right now.

If you own a kitchen torch, good news- you get to use it. Kitchen torches are so fun. How often does one get to wield a blue flame? Not often enough. If you do not have a kitchen torch, consider getting one. We have two. One Ethan uses for work and one I use at home. Can you use your broiler instead? Unfortunately, no. Broiling wouldn't give you the hard sugar layer that only a kitchen torch can. It just cooks the peach.


Click here for the big daddy torch.
Click here for the little lady torch.




For the peaches:
2 peaches, halved and pitted
Sugar, for dipping

Pour a few tablespoons of sugar on a plate and spread out evenly. Press the cut side of one of the peaches in the sugar so it is completely coated. With a kitchen torch, brulee the sugared cut side until the sugar is browned and hard. Top with a dollop of the whipped cream and garnish with a mint sprig.

For the whipped cream:
1/2 cup heavy cream
2 heaping tablespoons powdered sugar
1/2 tsp cinnamon
Mint sprigs for garnishing

In a cold metal bowl, add the whipped cream. With a whisk, whip the cream until frothy. Once frothy, add the powdered sugar and cinnamon. Whisk constantly until the cream holds soft peaks, about 2 minutes. Serve on top of bruleed peaches.

Yields enough whipped cream for 4 servings (4 peach halves).

Rookie's Notes: A few things about whipped cream. 1: It isn't supposed to lumpy. Overwhipped cream looks lumpy. It should look soft and creamy. It is very easy to overwhip cream so that it looks lumpy. To avoid it, whisk it by hand. I know, I know, you think I am insane. But really, it isn't hard. Don't be a coward.

2: To have your cream whip up quick, use a metal bowl that has chilled in the fridge. And while you are at it, put the whisk in there too.

BTW, you have to serve the peaches right after you brulee them. They don't sit well. If you are entertaining, bruleeing is always so impressive, so make it an interactive dessert and let your guests brulee their own peach.

And lastly, my baby is 4 months today. She makes me so happy. She was such a good decision.


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6 comments:

Ingrid said...

I have that big Daddy torch! Just go it last Thursday (had the baby one already) and have been brulee-ing everything!

I've got peaches already on the grocery list so I'll be good to go this weekend.

Happy Friday's Eve!
~ingrid

Sweet Pea Chef said...

That is one serious torch.

I love grilled peaches, so I may have to whip out my "little lady" and give these a whirl.

Our CSA is all done with peaches, and sadly, the ones I bought at our local grocery this weekend stink. Mealy and bland. I was spoiled and now I can't find any decent ones!

Emily said...

I know where you can get some good peaches.... they should be in next week.

(but I'll only tell you if you let me borrow your torch.)

squirrelbread said...

no torch in this kitchen, unfortunately. do you think i could achieve caramelization under the broiler??

cheers,

*heather*

AzĂșcar said...

I made these. I was the only one in the family who ate them. Stupid family.

Ingrid said...

Thanks! The kids and I enjoyed this! Oh, and I used brown sugar...worked pretty well.
~ingrid