*  Exported from  MasterCook  *
 
               WARM PEACH AND RASPBERRY COMPOTE/ICE CREAM/CO
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Ice Cream                        Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   Warm Peach and Raspberry Compote over Crème Fraîch Ice
   Cream with Pine Nut Cookies
   :          Crème Fraîche Ice Cream
   
   :          1 1/2 cups milk
   
   :          6 egg yolks
   
   :          3/4 cups sugar
   
   :          1/2 vanilla bean,
                     or
   :          1/4 teaspoon vanilla extract
   
   :          1 1/2 cups crème fraîche
   In small saucepan whisk together the milk, egg yolks,
   sugar and vanilla bean. Whisk constantly over medium
   heat until thickened. Remove from heat and immediately
   transfer to a stainless steel bowl. Cover and
   refrigerate until cold. Remove vanilla bean. Transfer
   to the mixing container of an ice cream machine.
   Refrigerate until slushy. Add the crème fraîche and
   continue mixing until the ice cream is firm. Transfer
   to a storage container and pack down lightly. Freeze
   until serving. Makes about 1 quart.
   
   Warm Peach and Raspberry Compote
   
   2 to 3 ripe peaches, peeled
   
   2 tablespoons water
   
   2 to 3 tablespoons sugar
   
   Zest of 1/2 lemon
   
   1 pint raspberries
   
   Cut peaches into cubes, place in a small saucepan.
   Stir in water, sugar and lemon zest. Cook just until
   peaches are tender. Stir in raspberries and heat just
   until warmed. Taste and adjust flavor with sugar or
   lemon juice as needed.
   
   NOTE: This is best made shortly before serving.
   
   Pine Nut Shortbread Cookies
   
   1 cup all-purpose flour
   
   1/3 cup sugar
   
   1/4 teaspoon baking powder
   
   5 ounces cold butter
   
   2/3 cup (5 ounces) ground pine nuts
   
   1 teaspoon Cointreau (orange flavored liqueur)
   
   Whole pine nuts for decoration
   
   In the small bowl of a mixer combine flour, sugar and
   baking powder. Gradually mix in the butter until
   mixture resembles coarse cornmeal. Blend in pine nuts
   then mix briefly. Turn out onto a lightly floured
   board and gently knead in the Cointreau. Form the
   dough into a disk, wrap with plastic and refrigerate
   until firm. Allow dough to soften slightly at room
   temperature before rolling out.
   
   Roll dough on a lightly floured sheet of parchment
   paper to a thickness of 1/8-inch. Leaving the dough on
   the paper, neatly cut rows of round cookies spaced
   about 1 inch apart. Remove the excess dough from
   between the cookies and transfer the entire sheet of
   parchment onto a baking pan. Repeat process with dough
   scraps.
   
   Gently press a few whole pine nuts onto the top of
   each cookie. Bake at 350°F until golden (8 to 10
   minutes). Do not overbake. Allow to cool slightly
   before removing from baking sheet. Makes about 2 dozen
   small cookies.
   
   NOTE: To grind pine nuts, place in a food processor
   fitted with a metal blade and sprinkle lightly with
   flour. Pulse several times until ground.
   
   TO SERVE: Place a few small scoops of ice cream in a
   dessert dish (or a very elegant glass). Spoon the warm
   compote over the ice cream and arrange a couple of
   cookies at the side. Serve immediately, and do the
   dishes in the morning.·
  
 
 
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