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Broiled Stone Fruit with Sweet Cream
- 3 to 4 cups of seasonal stone fruit - I like to use cherries early in the summer, and move onto peaches, nectarines, plums, and berries as the season progresses. You can use a single type of fruit or play around with different combinations Try punctuating peaches with a sprinkling of raspberries and a splash of creme de framboise. You will need to pit your fruit, and peel it in the case of fuzzy peaches or apricots. Cut the fruit into bite-sized pieces.
- 1 cup organic heavy whipping cream, well chilled
- 2 egg yolks
- 3 T. maple sugar
- A splash of fruit liqueur (for example: if I am using peachs, I add peach brandy)
- Preheat the oven to 400˚F.
Directions:View on 101 Cookbooks
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