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Peach Praline Bombes with Peach Syrup

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Peach Praline Bombes with Peach Syrup

Peach Praline Bombes with Peach Syrup

Need a gluten free and vegetarian side dish? Peach Praline Bombes with Peach Syrup could be an excellent recipe to try. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 19g of fat, and a total of 311 calories. This recipe serves 6. Head to the store and pick up sugar, blanched almonds, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Slice peaches 1/4 inch thick, then toss with 1/4 cup sugar and lemon juice in a bowl.
Ingredients you will need
Lemon JuiceLemon Juice
PeachPeach
SugarSugar
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BowlBowl
2
Let stand 30 minutes.
3
While peaches are standing, bring cream just to a boil in a heavy saucepan.
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PeachPeach
CreamCream
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Sauce PanSauce Pan
4
Whisk together yolks, remaining 1/2 cup sugar, and salt in a bowl, then add cream in a slow stream, whisking.
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CreamCream
SugarSugar
Egg YolkEgg Yolk
SaltSalt
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WhiskWhisk
BowlBowl
5
Pour into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until it coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil).
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Wooden SpoonWooden Spoon
Kitchen ThermometerKitchen Thermometer
Sauce PanSauce Pan
6
Pour through a very fine sieve into a clean bowl and cool, stirring occasionally.
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SieveSieve
BowlBowl
7
Purée peaches in batches in a blender until very smooth and force through very fine sieve into custard, pressing hard on and discarding solids.
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CustardCustard
PeachPeach
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BlenderBlender
SieveSieve
8
Whisk in extracts and chill, covered, until cold, 2 to 3 hours. (Do not chill longer than 3 hours or custard will discolor.)
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CustardCustard
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WhiskWhisk
1
Lightly butter a small baking sheet or a sheet of foil.
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ButterButter
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Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
2
Bring sugar and water to a boil in a small heavy saucepan, stirring until sugar is dissolved. Boil syrup without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns a golden caramel.
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CaramelCaramel
SugarSugar
SyrupSyrup
WaterWater
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Pastry BrushPastry Brush
Sauce PanSauce Pan
Frying PanFrying Pan
3
Remove from heat and stir in almonds.
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AlmondsAlmonds
4
Pour praline onto baking sheet and cool completely.
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PralinesPralines
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Baking SheetBaking Sheet
5
Break praline into pieces and pulse in a food processor until finely ground with some small pieces remaining.
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PralinesPralines
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Food ProcessorFood Processor
1
Freeze peach custard in ice cream maker, then transfer to a bowl and keep in freezer while assembling bombes.
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Ice CreamIce Cream
CustardCustard
PeachPeach
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Ice Cream MachineIce Cream Machine
BowlBowl
1
Beat cream in a bowl with an electric mixer until it just holds stiff peaks, then fold in vanilla and crushed praline.
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PralinesPralines
VanillaVanilla
CreamCream
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Hand MixerHand Mixer
BowlBowl
2
Spoon about 1/2 cup ice cream into 1 paper cup and spread it evenly over bottom and about two-thirds of the way up side of cup, forming a well. Spoon a rounded 1/4 cup praline filling into well and top with another 1/4 cup ice cream, spreading evenly to cover filling. Cover cup tightly with foil and put in freezer. Make 5 more bombes in same manner. Freeze bombes at least 8 hours and up to 2 days.
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Ice CreamIce Cream
SpreadSpread
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Aluminum FoilAluminum Foil
1
Chop peaches, then bring to a boil with sugar in a 3- to 4-quart saucepan over moderate heat, covered, stirring occasionally until sugar is dissolved. Reduce heat and simmer, covered, until peaches are very soft and have given off liquid, about 15 minutes.
Ingredients you will need
PeachPeach
SugarSugar
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Sauce PanSauce Pan
2
Pour peaches and syrup through a fine sieve into a bowl, pressing on and discarding solids. Stir in lemon juice and cool syrup. Chill, covered, until cold.
Ingredients you will need
Lemon JuiceLemon Juice
PeachPeach
SyrupSyrup
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SieveSieve
BowlBowl
3
To serve, carefully tear off each paper cup. Invert bombes onto plates and halve each with a sharp knife.
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KnifeKnife
4
Let stand about 5 minutes to soften slightly, then drizzle about 2 tablespoons peach syrup around each serving.
Ingredients you will need
PeachPeach
SyrupSyrup
DifficultyHard
Ready In45 m.
Servings6
Health Score4
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
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