Roasted Peaches with Almond Crème Anglaise


My cat - Kosha, she likes to sit on top of my computer, while I am blogging-))
She is 16 years old. Older than my kids-)))


Ingredients for the almond crème anglaise:

  • 1⁄2 cup ground almonds
  • 6 egg yolks
  • 1 Tbs. cornstarch
  • 1⁄2 cup sugar
  • 2 cups milk
  • 1/4 tsp. almond extract
  • Tiny pinch of salt


Ingredients for the peaches:
  • 6 firm yet ripe peaches, about 2 lb. total
  • 3 to 4 Tbs. grand marnier
  • 2 to 3 Tbs. sugar
  • Fresh mint sprigs for garnish

In a heavy saucepan, whisk together the egg yolks, cornstarch and sugar, then gradually whisk in the milk and the ground almonds until thoroughly blended. Place over medium heat and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon and leaves a clear trail when a finger is drawn through it, 7 to 10 minutes; do not let it boil. Place in a larger bowl partially filled with ice water and let cool, stirring occasionally, for about 5 minutes. Stir in the almond extract and salt. Cover and refrigerate until ready to serve.
Preheat an oven to 400°F.
To prepare the peaches, using a small, sharp knife, score a line around the equator of each peach. Have ready a large bowl three-fourths full of ice water. Bring a large saucepan three-fourths full of water to a boil over high heat. Submerge as many peaches as will fit in the pan without crowding them. Cover and boil until the skins start to split, about 1 minute. Using a slotted spoon, transfer the peaches to the ice water. Using your fingertips or the knife, carefully peel the peaches. Repeat with any remaining peaches.
Place the peaches in a baking dish just large enough to accommodate them without touching, drizzle evenly with the grand marnier and sprinkle evenly with the sugar. Add water to a depth of about 1/4 inch. Bake until the sugar caramelizes and the peaches are just tender when pierced with the tip of a knife, 25 to 30 minutes; they should keep their shape. Remove and let cool to room temperature.
Place the peaches on individual plates and drizzle with some of the juices from the baking dish. Drizzle the almond crème anglaise in a pool surrounding each peach. Garnish with mint sprigs, almonds and serve.
Serve with a floral, aromatic white wine, such as Viognier from Condrieu, or a bracing Armagnac.



Ann said...
September 3, 2011 at 11:10 PM  

Wow - the peaches and creme is stunning! Following you and thanks for the FoodBuzz Friendship request!

Helene said...
September 5, 2011 at 3:42 PM  

That cat is so cute! Nice pictures also.

Jerry said...
September 5, 2011 at 10:50 PM  

Now this roasted peaches with almond creme looks amazing and sounds absolutely delicious. Love your pictures and cat as well :) Feel free to drop by my blog at

Ben said...
September 6, 2011 at 9:43 AM  

Those look delicious and your blog is so beautiful, I think I'm in love, hehe.

Hester Chang said...
September 7, 2011 at 9:36 PM  

Ooh! How lovely! I'm a huge fan of creme anglaise :-)

Lynn @ I'll Have What She's Having said...
September 7, 2011 at 10:29 PM  

Sounds delicious! I love your photos!

theroadtoserendipity said...
January 14, 2015 at 12:34 PM  

This looks like another fantastic way to use up eggs on Serendipity Farm Yelena. I just noticed that I had already commented on that gorgeous jam but now I have it bookmarked for my prospective HUGE crop of tomatoes so won't forget it again :)

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