Lately we’ve had plums, mangoes, peaches, nectarines and lychees squeezed into the blog. I can already sense that twang of despair up ahead (much like when the end of January when the tennis is over) when the season is over and we just have to wait around for the apples and pears and mandarins.
GF doesn’t like stone fruit (apparently these people are out there, who knew?) so it’s a good time to be in Sth America.
Tonight we are all about stone fruit.
The bbq will come in handy here again as we’re going to caramelise some beautifully ripe yellow-flesh peaches on the char grill.
Then we’re going to make an ice cream sandwich. Yep!
Ice Cream Sandwich w/ Caramelised Peach and Fresh Mango
Ingredients – serves 4
4 ripe yellow-flesh peaches – halved and pipped
1 tablespoon honey
1 teaspoon olive oil
1 sheet puff pastry
A cup of icing sugar
1 large, ripe Bowen mango – they’re called Kensington Pride these days.
500ml Vanilla ice cream – make it if you know how and have time.
We bought ours but we’ll make it together another time.
You’ll need two baking trays that fit one on top of the other. Place a sheet of baking paper down first. Cover this liberally with dusted icing sugar. Place the pastry down here. Again cover liberally with dusted icing sugar. Cover with a sheet of grease proof, then the other baking tray. Now you need to weight that tray down. I used a couple of oven friendly bowls. A brick or rock would also work.
Bake on 160*c for 30 mins.
The idea is that the pastry will cook through but be prevented from rising and form lots of crispy layers. It is called Mille Fueille in French, meaning ‘a thousand leaves’. Fancy wafers really.
Once it’s cooled you’ll be able to cut it (gently now) with a sharp knife.
As in the pictures up top, toss the peaches with the honey and oil and cook on both sides on a gentle bbq heat until they’re a beautiful rich orange and brown colour and are a little soft. Remove from the heat. You can serve either warm or cold, depending on the season and your own whim.
Kid had a few little jobs here such as dusting the icing sugar, pipping the peaches and peeling the mangoes. Then we assembled them together to look like these. Otherwise there was just a lot of eating involved in this one.
We prepped this one the same afternoon as the bbq and the horchata but then it was too dark for decent photos and we were stuffed with asado.
So we left this for breakfast the next day, largely so I could have better light for the photo.
Oh and if you can’t be bothered with the whole pastry thing, just buy some waffles and toast them.
But you’ll be way more satisfied making your own.
Ice cream for breakfast anyone?