Peach Cocktail Delight at Cliff Castle Casino

INGREDIENTS:

Sauce:
peach brandy 1cup
grenadine 1cup
sugar 1pound
lime juice 1/4cup
red wine vinegar 2oz
sliced peaches 1pound

Tuiles:
sugar 1/2cup
zest(orange,lemon,lime) 2Tbl
butter(softened) 1/2cup
vanilla 1/4tsp
egg whites 2large
a-p flour 1/4cup

vanilla ice cream 4ozscoop
fresh fruit for garnish: raspberries,blackberries,blueberries.(two of each per serving)

INSTRUCTIONS:

For the sauce combine all ingredients, bring to a boil and let simmer until desired thickness.(syrup consistency)In a separate sautee pan sautee the sliced peaches in a little butter until slightly brown. Add enough sauce to coat the peaches and let Simmer for a couple minutes. Let sauce cool a few degrees.

For tuiles just combine all ingredients and mix well with a kitchen aide or hand held mixer. Drop a dollop of mixture on a sheet pan lined with a silpat , using an offset spatula spread mixture lengthwise about five inches long and a half in wide. Cook in a 350 degree oven for 8 minutes or until golden brown. Lift baked tuiles off with spatula and drape over a rolling pin until they harden. ( handle tuiles delicately)

ASSEMBLY:

Using a large martini glass start with one scoop of ice cream place in glass, pour peaches with sauce over ice cream( for individual servings you should have 6 peach slices and about 1-2 ounces of sauce). Decorate dessert with fresh fruit and place tuiles straight up from ice cream making a horizontal cross serve immediately.

Sous Chef Patrick Jochim at Cliff Castle Casino